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Popcorn Shrimp
Credit:
Chris Simpson
Recipe Summary
total: 30 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
Vegetable oil, for frying
1/2 cup unbleached all-purpose flour
1/4 cup fine cornmeal
1/4 cup cornstarch
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
Kosher salt and freshly ground pepper
1 pound peeled, deveined small shrimp (50 to 60), patted dry
1 large egg
1/4 cup whole milk
Lemon wedges and parsley, for serving
Tartar Sauce and Spicy Cocktail Sauce, for serving
Cook's Notes
If using larger shrimp, cut them in half.While frying the remaining batches, keep the cooked shrimp crisp and warm on the wire rack in a preheated 200˚F oven.
Gallery
Popcorn Shrimp
Credit:
Chris Simpson
Recipe Summary
total: 30 mins
Yield: Serves 4 to 6
Gallery
Popcorn Shrimp
Credit:
Chris Simpson
Popcorn Shrimp
Credit:
Chris Simpson
Popcorn Shrimp
Recipe Summary
total: 30 mins
Yield: Serves 4 to 6
Recipe Summary
total: 30 mins
Yield: Serves 4 to 6
total: 30 mins
total:
30 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- Vegetable oil, for frying
- 1/2 cup unbleached all-purpose flour
- 1/4 cup fine cornmeal
- 1/4 cup cornstarch
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Kosher salt and freshly ground pepper
- 1 pound peeled, deveined small shrimp (50 to 60), patted dry
- 1 large egg
- 1/4 cup whole milk
- Lemon wedges and parsley, for serving
- Tartar Sauce and Spicy Cocktail Sauce, for serving
Directions
In a small, heavy pot or large saucepan, heat 2 inches oil over medium until a deep-fat thermometer registers 365°F; adjust heat as necessary to maintain temperature.
Meanwhile, whisk together flour, cornmeal, cornstarch, paprika, onion powder, garlic powder, cayenne, oregano, and thyme; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. In another bowl or a resealable plastic bag, toss shrimp with half of flour mixture to evenly coat. Whisk egg and milk into remaining flour mixture until smooth.
Working in four batches, dip coated shrimp in batter, allowing excess to drip back into bowl. Fry, stirring a few times, until batter is crisp and golden brown and shrimp are just cooked through, 3 to 4 minutes a batch, then transfer to a rimmed baking sheet lined with a wire rack in a preheated 200° oven (to keep crisp and warm). Return oil to 365° between batches. Serve shrimp warm, with lemon wedges, parsley, and sauces.
Cook's Notes
If using larger shrimp, cut them in half.While frying the remaining batches, keep the cooked shrimp crisp and warm on the wire rack in a preheated 200˚F oven.
Cook’s Notes
If using larger shrimp, cut them in half.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Popcorn Shrimp
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Popcorn Shrimp
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
