Crispy Popcorn Shrimp Bites

This crispy popcorn shrimp bite recipe offers tender, bite-sized shrimp enveloped in a perfectly seasoned, crunchy coating. It’s an easy dish to prepare and works wonderfully as a fun appetizer or snack for casual get togethers. The combination of a dry seasoned flour, an egg and milk wash, and a final flour dredge creates a coating that fries up golden and crispy while keeping the shrimp juicy inside. Adding a sprinkle of fresh parsley brightens the presentation and adds freshness. Serve with your favorite dipping sauce like cocktail, marinara, or lemon aioli to balance the flavors.

I found this recipe when craving a restaurant quality snack at home and now it’s a crowd pleaser during game days and casual parties with friends

Ingredients

• One pound small shrimp peeled and deveined: small size is key for that perfect bite and quick cooking
• One and one quarter cups all purpose flour: forms the crispy coating that holds the seasoning
• Two teaspoons salt: essential for seasoning both the shrimp and the flour to bring out flavor
• Half teaspoon smoked or regular paprika: adds a subtle smoky warmth with smoked paprika giving extra depth
• Quarter teaspoon black pepper: balances flavors with a touch of spice
• Quarter teaspoon garlic powder: for a mild savory note that complements the shrimp
• One large egg: binds the coating to the shrimp for even coverage
• Quarter cup milk: combined with egg for a smooth dredging mixture
• Vegetable oil for frying: a neutral oil with a high smoke point to keep the coating from burning
• Two teaspoons fresh parsley chopped: adds a fresh finish and color, fresh is best for flavor and brightness

Instructions

Sift and Season the Flour:

Mix the flour, salt, paprika, black pepper, and garlic powder thoroughly in a medium bowl until evenly combined. This seasoned flour will be used both before and after the egg wash to ensure every bite is flavorful.

Coat the Shrimp Lightly:

Pat your shrimp dry with paper towels to prevent clumping. Toss the shrimp with about a quarter cup of the seasoned flour, just enough to give a light coating. This helps the egg wash adhere better.

Heat the Oil to Right Temperature:

Pour about 3 to 4 inches of vegetable oil into a large deep pot or Dutch oven. Heat the oil to 375 degrees Fahrenheit using a thermometer for accuracy. This temperature is crucial because oil that is too hot will burn the coating, and oil that is too cool will make it greasy.

Mix the Egg and Milk:

Whisk the egg and milk together in a small bowl until fully combined. This mixture acts like glue for the final flour coating and helps achieve perfect crispness.

Dredge the Shrimp:

Dip each shrimp into the egg and milk mixture, making sure it is fully wet. Immediately coat it again in the remaining seasoned flour, pressing gently so the flour sticks well to the shrimp surface.

Fry in Batches:

Carefully add 8 to 10 shrimp at a time into the hot oil. Fry for 2 to 3 minutes until they turn golden brown and crispy. Avoid overcrowding the pot as this lowers the oil temperature and causes soggy shrimp.

Drain and Garnish:

Remove the fried shrimp with a slotted spoon and place them on paper towels to drain excess oil. Repeat with remaining shrimp. Sprinkle lightly with fresh parsley while they are still hot and serve immediately for the best taste and texture.

I absolutely love the smoky nuance that smoked paprika brings to this dish. I remember sharing these popcorn shrimp on a casual game day and the platter vanished before kickoff with everyone going back for refills.

Storage Tips

If you have leftovers, allow the shrimp to cool completely before placing them in an airtight container. Store in the refrigerator for up to two days. Reheat in the oven at 375 degrees Fahrenheit for about five minutes to restore crispness. Avoid reheating in the microwave as it tends to make the shrimp rubbery.

Ingredient Substitutions

You can swap all purpose flour with gluten free flour blends to accommodate dietary needs. For the milk component, any dairy or non dairy milk such as almond or oat milk works well without changing the texture much. Feel free to experiment by adding spices like cayenne, chili powder, or dried herbs to the seasoning mix for unique flavor twists.

Serving Suggestions

Serve popcorn shrimp alongside classic cocktail sauce or tartar sauce for a traditional experience. A fresh squeeze of lemon juice complements the crispy bites beautifully. Creamy aioli or a spicy remoulade also pair well. Round out the meal with crunchy coleslaw or a crisp green salad to balance the richness.

These popcorn shrimp are best served hot and crisp with your favorite dipping sauce. Enjoy with a squeeze of lemon or a creamy aioli for a perfect bite.

Common Questions About the Recipe

→ What size shrimp is best for this dish?

Small shrimp between 41/50 to 61/70 count are ideal for even cooking and a crisp texture.

→ How can I ensure the shrimp turn out crispy?

Pat shrimp dry, use seasoned flour coating, maintain oil at 375°F, and avoid overcrowding the fryer.

→ Which dipping sauces complement these shrimp?

Classic cocktail, marinara, lemon aioli, and remoulade enhance the crispy shrimp’s flavors.

→ Can I customize the seasoning on the coating?

Yes, add spices like Cajun, Italian herbs, chili powder, or Asian five-spice for unique tastes.

→ How should leftover shrimp be reheated?

Reheat gently in a 375°F oven for about 5 minutes to preserve crispness; avoid microwaving.

→ What’s the best way to peel and devein shrimp?

Press under the shrimp shell to loosen and peel from head to tail; devein by cutting along the top and removing the vein.