The best popcorn shrimp! These small shrimp are battered, seasoned with Old Bay, and deep-fried to golden perfection.
Ingredients
1poundsmall shrimppeeled, deveined, tail-off
1cupall-purpose flour
1TablespoonOld Bay seasoning
1teaspoonsalt
1teaspoonblack pepper
1large egg
¼cupmilk
canola or vegetable oilfor frying
Instructions
In a shallow bowl, stir to combine flour, old bay, salt, and pepper.
In a second bowl, whisk together the milk and egg.
Heat at least 3-4" inches of oil over medium heat to 350° F in a dutch oven or deep, heavy bottom pan. Lay a few layers of paper towels on a plate and set aside.
Dredge each piece of shrimp in the flour mixture, then dip in the egg mixture, then back in the flour mixture. Repeat with all shrimp.
Fry the shrimp about 6 at a time, until golden and cooked through--about 2-3 minutes. Remove fried shrimp to the paper towel-lined plate to soak up the excess oil. Repeat until all shrimp are fried.
Serve with your favorite dipping sauce and enjoy.
Notes
Any Cajun / Creole seasoning blend can be used in place of Old Bay, if desired. Additionally, the level of spice can be adjusted to taste by adding more or less seasoning.Popcorn Shrimp don't store well, so for best taste enjoy immediately. That said, you can store leftovers for 1-2 days in the fridge. To avoid them getting soggy, reheat in the oven on a baking sheet topped with a metal rack.