Description
Crispy and flavorful Popcorn Shrimp, marinated in buttermilk and coated with a seasoned flour and cornmeal mixture, then deep-fried to golden perfection. Perfect as a snack or appetizer, served with tangy lemon wedges and creamy tartar sauce.
Ingredients
Scale
Shrimp and Marinade
- 1 pound medium shrimp, peeled and deveined
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
For Frying and Serving
- Vegetable oil, for frying (about 2 inches deep)
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if not already done. Pat them dry thoroughly with paper towels to remove excess moisture which helps in better coating adherence.
- Marinate: Place the shrimp in a bowl and cover with buttermilk. Let them marinate for about 10 minutes to tenderize and add subtle flavor.
- Heat Oil: Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat the oil to 375°F (190°C), ensuring it is hot enough to crisp the shrimp quickly without absorbing excess oil.
- Mix Breading: In a separate bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well for an even seasoning.
- Coat Shrimp: Remove shrimp from the buttermilk marinate in small batches, allowing the excess liquid to drip off. Toss them thoroughly in the flour and cornmeal mixture until fully coated.
- Fry Shrimp: Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy.
- Drain: Use a slotted spoon to remove the shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Serve: Serve the hot popcorn shrimp immediately with lemon wedges and tartar sauce for dipping to add zest and creaminess.
Notes
- Marinating the shrimp in buttermilk helps tenderize and enhance the flavor.
- Do not overcrowd the frying pan to maintain oil temperature for crispiness.
- Adjust cayenne pepper according to your spice preference.
- Use fresh shrimp for best results, but frozen shrimp can be used if properly thawed and patted dry.
- Ensure oil temperature is consistent for even frying and to avoid greasy shrimp.
- Serve immediately for optimal crispiness.
Nutrition
- Serving Size: 1/4 of recipe (about 4 ounces shrimp with coating)
- Calories: 320
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 180 mg
