Recipes Ingredients Seafood Recipes Shrimp Recipes Popcorn Shrimp Be the first to rate & review! This crispy shrimp appetizer has cajun-spiced cornmeal batter and is just right for dipping. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Published on March 26, 2024 Rate PRINT Share Close Photo: Rachel Marek Total Time: 30 mins Yield: 4 to 6 Serves These small-but-mighty fried shrimp are named for their popcorn-like size and appearance—they are roughly the same size as a kernel of popped popcorn, and once they’re battered and fried, they even resemble the movie theater snack. Popcorn shrimp are usually served as an appetizer—who doesn't love to start a meal with bite-sized pieces of crunchy fried shrimp? These shrimp are loaded with flavor, thanks to a perfectly formulated mixture of fresh and dried herbs and spices. The cornmeal batter becomes crispy and golden once it hits the hot frying oil, and the shrimp only need a few minutes to cook through and develop their color. Fry them fresh and serve them straight from the fryer. Don't be surprised when they disappear almost immediately—they're a lot like chips: you can’t eat just one. 45 of Our Best Shrimp Recipes Key Ingredients for Popcorn Shrimp A few basic components are used to make popcorn shrimp. Dry ingredients: The shrimp first get coated in a mixture of flour, cornmeal, cornstarch, and a medley of herbs and spices (some dried, some fresh). The flour, cornmeal, and cornstarch help develop an initial crust on the shrimp that the wet batter will stick to. Wet ingredients: The remaining dry ingredients are whisked into a mixture of egg and milk to create a wet batter. The shrimp are then dipped into the batter and fried to golden perfection. Herbs and spices: Each of the six herbs and spices used is important, so be sure to follow the recipe and use all of them. Some add smokiness, some add heat, and others simply round out the flavors. We use a combination of smoked paprika, onion powder, garlic powder, cayenne, dried oregano, and fresh thyme. Small shrimp: Shrimp sizing varies depending on where you buy your seafood. As a general rule, look for shrimp labeled 50/60 per pound when buying small shrimp. The shrimp should be sized so you can eat each one in a single bite. Choosing the Right Kind of Shrimp Here are some tips for buying the best shrimp for this recipe: Fresh vs. Frozen: Frozen shrimp are a good choice, unless you can buy fresh shrimp straight from the boat. Even when you buy shrimp labeled "fresh," it’s likely that they flash-frozen immediately after they were caught.Peeled and deveined: We recommend buying shrimp that are already peeled and deveined, especially when purchasing small shrimp. Peeling and deveining can be a tedious process, made even more time-consuming by the small size of these shrimp. Buy the right size: To truly call this dish popcorn shrimp, you want to aim for popcorn-sized crustaceans. Look for shrimp labeled "50/60" which indicates you will get between 50 and 60 shrimp per pound. Best Practices for Frying Shrimp Use a proper dredging technique: Take your time coating each shrimp in the dry and wet batters. Make sure each nook and cranny is evenly coated in the flour mixture so the milk batter will adhere to the seafood. Keep the oil at a steady temperature: The easiest way to keep the shrimp consistently golden and cooked through is to make sure the oil remains at the same temperature in between batches. Aim for a steady 365 degrees Fahrenheit, adjusting the heat as necessary. A deep-fry thermometer (a meat thermometer will work too!) is a handy tool to use if you fry a lot. Drain on a wire rack: You might be tempted to drain the popcorn shrimp on a few layers of paper towels, but there’s a better way. Set a wire cooling rack on top of a rimmed baking sheet and let the shrimp drain there. This provides more air circulation, so the shrimp will stay nice and crisp. Before you start frying, preheat your oven to 200 degrees. The low level of heat is perfect for keeping the fried shrimp warm without cooking them any further. Ingredients Vegetable oil, for frying ½ cup unbleached all-purpose flour ¼ cup fine cornmeal ¼ cup cornstarch 2 teaspoons smoked paprika 2 teaspoons onion powder 1 teaspoon garlic powder ¼ teaspoon cayenne pepper 1 teaspoon dried oregano 1 teaspoon chopped fresh thyme leaves (or ½ teaspoon dried thyme) Kosher salt and freshly ground pepper 1 pound peeled, deveined small shrimp (50 to 60), patted dry 1 large egg ¼ cup whole milk Lemon wedges and parsley, for serving Tartar Sauce and Spicy Cocktail Sauce, for serving Directions Rachel Marek Heat oil; whisk flour, cornstarch, and seasonings: 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. Rachel Marek Toss shrimp with half flour mixture: In another bowl or a resealable plastic bag, toss shrimp with half of flour mixture to evenly coat. Rachel Marek Add egg and milk to other half of flour: Whisk egg and milk into remaining flour mixture until smooth. Rachel Marek Dip shrimp in batter in batches: Working in four batches, dip coated shrimp in batter, allowing excess to drip back into bowl. Rachel Marek Fry shrimp: Fry, stirring a few times, until batter is crisp and golden brown and shrimp are just cooked through, 3 to 4 minutes a batch. Rachel Marek Keep cooked shrimp warm and cook remaining batches: Transfer to a rimmed baking sheet lined with a wire rack in a preheated 200°F oven (to keep crisp and warm). Return oil to 365°F between batches. Serve shrimp warm, with lemon wedges, parsley, and sauces. Rachel Marek Serving Suggestions Tartar sauce, cocktail sauce, lemon wedges, and fresh herbs like parsley are classics to serve alongside popcorn shrimp, and we recommend all of them if you're eating them as an appetizer or side dish. If you want to make popcorn shrimp a meal, add some creamy coleslaw. Can I Make Popcorn Shrimp Ahead of Time? No, we do not recommend you make popcorn shrimp ahead. Like most fried foods, they are best enjoyed fresh out of the fryer. They should be battered and fried to order. Frequently Asked Questions Are popcorn shrimp the same as baby shrimp? Popcorn shrimp are not the same as baby shrimp. Popcorn shrimp is a dish and baby shrimp refers to small shrimp. The type of shrimp you buy to make popcorn shrimp are sometimes labeled as "baby shrimp" or "small shrimp." When shopping for shrimp, it's best to choose them based on how many are in a pound. We call for 50/60 per pound in this recipe. What do you eat with popcorn shrimp? Popcorn shrimp are generally eaten as an appetizer, often with a simple squeeze of lemon juice or a few sauces to dip them in. You can serve popcorn shrimp as a main meal with coleslaw or a side salad if you like. Are shrimp tails edible? Yes, shrimp tails are safe to eat, and especially pleasant and crispy when fried. Depending on how you buy the shrimp, the tails may still be attached. How do I keep the batter from falling off? The best way to keep the batter from falling off popcorn shrimp is to make sure the shrimp are evenly coated in the flour mixture before dipping them into the wet batter. The flour coating will make the batter stick. More Shrimp Recipes to Try: Shrimp Burgers Grilled-Shrimp Grand Aioli Shrimp and Cheesy Grits Crispy Salt-and-Pepper Shrimp Smoky Shrimp-and-Sausage Gravy Cashew Shrimp Instant Pot Shrimp Boil Originally appeared: Martha Stewart Living, June 2022 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.