Crispy Popcorn Shrimp Bites (Print Version)
Juicy small shrimp with a flavorful crispy coating, fried golden and garnished with fresh parsley.
# What You'll Need:
→ Seafood
01 -
1 pound small shrimp, peeled and deveined
→ Dry Ingredients
02 -
1 1/4 cups all-purpose flour
03 -
2 teaspoons salt
04 -
1/2 teaspoon smoked paprika
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon garlic powder
→ Wet Ingredients
07 -
1 large egg
08 -
1/4 cup milk
→ Oils & Fats
09 -
Vegetable oil for frying
→ Garnish
10 -
2 teaspoons fresh parsley, chopped
# Steps to Follow:
01 -
In a medium bowl, combine flour, salt, smoked paprika, black pepper, and garlic powder until evenly mixed.
02 -
Pat shrimp dry and toss with approximately 1/4 cup of the seasoned flour, ensuring a light, even coating.
03 -
Pour 3 to 4 inches of vegetable oil into a deep pot or Dutch oven; heat to 375°F (190°C) using a thermometer for accuracy.
04 -
Whisk together the egg and milk until smooth, creating the dredging liquid.
05 -
Dip each floured shrimp into the egg wash until fully coated, then dredge again in the remaining seasoned flour, pressing gently to adhere.
06 -
Working in batches, fry 8 to 10 shrimp at a time in the hot oil for 2 to 3 minutes until golden brown and crisp. Avoid overcrowding to maintain temperature.
07 -
Remove shrimp using a slotted spoon and drain on paper towels. While still hot, sprinkle with fresh parsley and serve immediately.
# Additional Notes:
01 -
Maintain oil temperature at 375°F for optimal crispiness and prevent greasy texture.
02 -
Shrimp are best served fresh but can be reheated in an oven at 375°F for 5 minutes to restore crunch.
03 -
Variations in seasoning allow for Mexican, Italian, Cajun, or Asian flavor profiles.