Popcorn Shrimp
Bite-sized shrimp coated in seasoned Panko breadcrumbs and fried until golden and extra crispy. This easy recipe is ready in about 25 minutes and includes air fryer and oven baked options. Serve as a quick appetizer with dipping sauces or as a fun family dinner with fries and coleslaw.
Servings: 10
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
Getting Crispy Results:
- 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
Calories: 339kcal | Carbohydrates: 19g | Protein: 11g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 596mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 0.01mg | Calcium: 69mg | Iron: 1mg
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