These crispy, golden Popcorn Shrimp taste just like the ones from your favorite restaurant, but they’re so easy to make at home! Tender, bite-sized shrimp are coated in a flavorful breading and fried to perfection. I can’t get enough of that irresistible crunch in every bite.

Easy Popcorn Shrimp Recipe

There’s no actual popcorn in this shrimp dish. Popcorn shrimp is an appetizer made of tender shrimp that’s coated in a seasoned breading, then fried until golden and crispy. They’re usually made with the smallest shrimp, so they’re bite-sized, which you pop in your mouth by the handful—just like you would with a bowl of popcorn.

Helpful Tips

• Shrimp to use. Use raw shrimp that’s peeled and deveined, with tails off. Select very small shrimp either in the 61/70 count, 51/60 count, or 41/50 count (keeping in mind cooking times will vary).
• Get the oil temperature right. You want the oil temperature to be at 350°F. If the oil isn’t warm enough, the shrimp will absorb too much of it and be greasy. Alternatively, if the oil is too hot, they will burn. Use a thermometer to regulate it.
• Use a cast iron skillet. Cast iron retains heat so well and is the best choice for frying.
• Fry in batches. Frying only a handful of shrimp at a time will avoid over-crowding the pan and helps regulate the oil temperature. This ensures that each shrimp is nice and crispy.
• Serve immediately. Deep fried food is best served right away. The longer it sits, the breading looses its crispiness.

How to Make Popcorn Shrimp Step by Step

Prepare the seasoning: In a medium bowl, mix 1 cup flour, 1½ tsp salt, ½ tsp paprika, ¼ tsp pepper, and ¼ tsp garlic powder.

Dry the shrimp: Pat the shrimp dry and place them in a large bowl. Add ¼ cup of the flour mixture and toss to combine until the shrimp are all coated.

Heat about 3 inches of oil in a large deep pot to 350 degrees F.

Make the egg mixture: In a small bowl, whisk together 1 egg and 3 tbsp milk.

Dip the shrimp: Dip each shrimp into the milk mixture, then dredge in the remaining seasoned flour.

Cook the shrimp: Place 8-10 pieces of shrimp in the oil. Cook for 2-3 minutes or until golden brown. Remove the shrimp from the oil and drain on paper towels. Repeat the process with the remaining shrimp.

Garnish and serve: Sprinkle with chopped parsley and serve immediately.

Seasoning Variations

If my seasonings don’t do it for you, omit them and try these mixed into the flour instead:

• Cajun: 1½ tsp Cajun seasoning
• Asian: ½ tsp five spice powder and ¼ tsp ground ginger
• Italian: 2 tsp Italian seasoning, ¼ tsp each onion powder and garlic powder
• Mexican: 2 tsp chili powder, ¼ tsp cumin, and a pinch of cayenne pepper
• Old Bay: You can’t go wrong with a couple of teaspoons of Old Bay seasoning—cut back on the salt if using Old Bay

How to Store

It’s unlikely you’ll have any leftovers! But if you do, allow to cool completely, then store in an airtight container in the refrigerator—they will keep for up to 3 days. To reheat, simply bring them to room temp, place them on a sprayed baking sheet and warm them in the oven at 350°F for about 10 minutes.

To freeze, cook the shrimp according to the recipe directions, let cool completely, then transfer to a baking sheet in a single layer so they are not touching. Flash freeze for about 1 hour until solid, then transfer to a freezer-safe plastic bag for long-term storage—they will keep for about 2 months.

What to Serve with Popcorn Shrimp

Popcorn shrimp are great on their own, but even better with a dipping sauce. My favorites are this Louisiana-style remoulade sauce, sweet and tangy yum yum sauce, or, for a touch of spice, I’ll prepare a sweet chili sauce.

You could also make more of a meal out of the shrimp by making shrimp po boy sandwiches or fried shrimp tacos, or adding them to a cobb salad or wrap. So good!

More Shrimp Recipes

• Shrimp Dip
• Shrimp Fajitas
• Shrimp Ceviche
• Shrimp Alfredo