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Homemade Popcorn Shrimp are bite-sized, golden, and impossibly crispy on the outside with tender, juicy shrimp on the inside. Coated in seasoned Panko breadcrumbs and ready in about 25 minutes, they’re perfect as an appetizer or a quick dinner the whole family will love.
If you love crispy fried seafood, try my Fried Shrimp for a classic take or these Coconut Shrimp for a sweet and crunchy twist.
3 Tips That Make or Break This Recipe
A few quick tips to make sure your popcorn shrimp turn out perfectly crispy every time.
- Pat the shrimp completely dry before breading. Any excess moisture will make the coating soggy and it won’t stick. Use paper towels and press firmly.
- Get your oil to the right temperature before frying. Heat to 370-375°F and use a deep-fry thermometer to monitor it. Oil that’s too cool will make greasy, soggy shrimp. Oil that’s too hot will burn the outside before the shrimp cooks through.
- Fry in small batches. Adding too many shrimp at once drops the oil temperature quickly, which leads to uneven cooking and a less crispy result. About a dozen at a time is the sweet spot.
What is Popcorn Shrimp?
Popcorn shrimp are small shrimp (sometimes called “salad shrimp” or “bay shrimp”) that are coated in seasoned breadcrumbs and fried until light and crispy. They get their name because they’re bite-sized and easy to pop in your mouth, just like popcorn. You can fry them on the stovetop, bake them in the oven, or cook them in an air fryer.
RECIPE WALK-THROUGH
How To Make Popcorn Shrimp
See the recipe card below for full, detailed instructions
This recipe comes together fast with about 10 minutes of prep and 10-15 minutes of cooking. Set up your breading station before you heat the oil so everything is ready to go.
Step 1: Heat the Oil
Heat 3-4 inches of vegetable oil in a large, deep pot to 370-375°F.
Use a neutral oil with a high smoke point, like vegetable or canola oil. A deep-fry thermometer is really helpful here so you can keep the temperature steady throughout cooking.
Step 2: Set Up the Breading Station
You’ll need three shallow bowls:
- In the first, add the flour.Â
- In the second, whisk together the eggs and milk.Â
- In the third, mix the Panko breadcrumbs with salt and dried parsley.Â
Having everything lined up makes the process quick and easy.
Use Panko for extra crunch. Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which gives you that signature crispy texture. Regular breadcrumbs will work too, but the result won’t be quite as crunchy.
Step 3: Bread the Shrimp
Take each shrimp and dredge it through the flour first, shaking off any excess. Then dip into the egg mixture, letting the extra drip off.
Finally, press into the Panko mixture so it sticks on all sides. Transfer the coated shrimp to a plate as you work.
Shake off the excess at every step. Too much flour or egg creates a thick, gummy layer instead of a light, crispy coating.
Step 4: Fry Until Golden
Add the breaded shrimp to the hot oil in batches of about a dozen at a time. Fry for 2 to 2½ minutes, or until they’re golden brown all over.
Use a slotted spoon or spider strainer to transfer them to a paper towel-lined plate to drain.
Check the oil temperature between batches. It will drop after each round of shrimp. Let it come back up to 370°F before adding the next batch for consistent results.
Step 5: Serve Right Away
Popcorn shrimp are best served hot and fresh. Set them out with cocktail sauce, tartar sauce, or fresh lemon wedges for squeezing.
Baked or Air Fried Options
If you’d rather skip the frying, both of these methods work well.
Air Fryer: Preheat to 400°F. Arrange the breaded shrimp in a single layer in the basket and spray with cooking spray. Cook for 2 minutes, flip, and cook for another 2-3 minutes until golden and cooked through.
Oven Baked: Preheat to 400°F. Arrange the breaded shrimp on a foil-lined baking sheet in a single layer and spray with cooking spray. Bake for 5 minutes, flip, and bake for another 5-6 minutes until cooked through. Line the sheet with foil for easy cleanup.
Spray with cooking spray before cooking. This is key for both methods. Without it, the Panko won’t crisp up or get that golden color.
Seasoning Variations
The base recipe uses just salt and dried parsley, which keeps things simple and lets you customize. Some great seasoning options to mix into the Panko:
- Old Bay for a classic seafood flavor
- Cajun seasoning for a spicy kick
- Lemon pepper for a bright, citrusy twist
- Garlic powder and paprika for a warm, savory coating
Add about a teaspoon of your chosen seasoning to the breadcrumb mixture.
What to Serve with Popcorn Shrimp
Popcorn shrimp work great as an appetizer with dipping sauces, or turn them into a full meal with classic seafood sides. Serve them alongside Baked French Fries and Coleslaw for a classic seafood dinner, or add some Hush Puppies to round out the spread.
Best dipping sauces: Cocktail sauce, tartar sauce, honey mustard, lemon aioli, or ranch all pair perfectly with crispy fried shrimp.
For more of an appetizer spread, serve them with Boneless Chicken Wings or a Shrimp Cocktail platter.
Storage Tips
Storing Leftovers
Fried shrimp is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or air fryer at 375°F for a few minutes until warmed through and crispy again. Skip the microwave, as it will make the coating soggy.
To freeze (uncooked): Bread the raw shrimp and arrange them in a single layer on a baking sheet. Flash freeze for about an hour until solid, then transfer to a resealable freezer bag. They’ll keep for 6-8 months. To cook from frozen, bake on a sheet pan at 400°F for 8-10 minutes.
Frequently Asked Questions
What’s the difference between popcorn shrimp and regular fried shrimp?
The main difference is size. Popcorn shrimp uses small shrimp (51/60 count) that are bite-sized, while fried shrimp typically uses larger shrimp. The breading and cooking process is very similar for both.
Can I use larger shrimp for this recipe?
Yes! This recipe works with any size shrimp. Just keep in mind that larger shrimp will take a bit longer to cook. Adjust your fry time to about 3-4 minutes for medium or large shrimp, and check that they’re pink and cooked through before serving.
How do I keep the breading from falling off?
The key is patting the shrimp completely dry before you start, and shaking off excess flour and egg at each step. The coating sticks best to dry shrimp with a thin, even layer at each stage.
What kind of oil is best for frying shrimp?
Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil. Avoid olive oil for frying since it has a lower smoke point and can burn.
More Shrimp Recipes To Try
Popcorn Shrimp
Ingredients
- 1 pound small raw shrimp (51/60 count) thawed, shelled, deveined, and tails removed
- Vegetable oil for frying (roughly 1 quart)
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 2 cups Panko breadcrumbs
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried parsley
- For serving: lemon wedges and cocktail sauce
Instructions
- Pat shrimp completely dry with paper towels and set aside.
- Heat 3-4 inches of oil in a large, deep pot to 370-375°F. Use a deep-fry thermometer to monitor the temperature.
- Set up the breading station: Add flour to a shallow bowl. Whisk eggs and milk together in a second shallow bowl. In a third shallow bowl, mix together the Panko breadcrumbs, salt, and parsley.
- Working one at a time, dredge each shrimp in flour and shake off the excess. Dip into the egg mixture and let the excess drip off. Press into the breadcrumb mixture to coat all sides. Transfer coated shrimp to a plate and repeat with remaining shrimp.
- Carefully add shrimp to the hot oil in batches of about a dozen at a time. Fry for 2 to 2½ minutes, or until golden brown all over. Transfer to a paper towel-lined plate to drain. Let the oil return to 370°F before frying the next batch.
- Serve immediately with fresh lemon wedges and cocktail sauce.
Notes
- Pat shrimp dry before breading. This is the single most important step for getting the coating to stick and crisp up properly.
- Shake off the excess at each breading step. Too much flour or egg creates a thick, gummy layer instead of a light, crispy coating.
- Keep the oil at 370-375°F. Oil that’s too cool makes greasy shrimp. Oil that’s too hot burns the coating before the shrimp cooks through. Let the temperature recover between batches.
- Fry in small batches. About a dozen at a time keeps the oil temperature steady and gives you even, crispy results.
- Shrimp Size: This recipe is written for small shrimp (51/60 count), but works with any size. Larger shrimp will need about 3-4 minutes of fry time.
- Oil: Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil. Avoid olive oil for frying.
- Panko vs. Regular Breadcrumbs: Panko gives a lighter, crispier coating. Regular breadcrumbs will work, but the result won’t be quite as crunchy.
- Seasoning Options: Add about a teaspoon of Old Bay, Cajun seasoning, lemon pepper, or garlic powder and paprika to the breadcrumb mixture for extra flavor.
- Air Fryer: Preheat to 400°F. Arrange breaded shrimp in a single layer and spray with cooking spray. Cook 2 minutes, flip, then cook 2-3 more minutes until golden.
- Oven Baked: Preheat to 400°F. Arrange on a foil-lined baking sheet in a single layer and spray with cooking spray. Bake 5 minutes, flip, then bake 5-6 more minutes. Cooking spray is essential for both methods. Without it, the Panko won’t crisp up or brown.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F until crispy. Avoid the microwave as it makes the coating soggy.
- Freezing (uncooked): Bread the raw shrimp and flash freeze on a baking sheet for about an hour. Transfer to a freezer bag and freeze for up to 6-8 months. Bake from frozen at 400°F for 8-10 minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Can i use regular shrimp and cut it up?
You can bread the regular sized shrimp and just cook it that way. Or try my Classic Fried Shrimp recipe.