Crispy Fried Popcorn Shrimp

Shrimp & Dredging

Pat completely dry with paper towels...

• 1 lb small shrimp (61/70 count), peeled, deveined, no tails

Line up three shallow bowls from left to right.

Bowl 1 (Initial Dusting): Whisk together until blended...

• 1/2 cup all-purpose flour
• 1 tsp kosher salt

Bowl 2 (Wet Wash): Whisk together until blended...

• 1 large egg
• 1/2 cup buttermilk (or whole milk)
• 1 tbsp hot sauce

Bowl 3 (Final Breading): Toss together until spices are evenly distributed...

• 1 1/2 cups Panko breadcrumbs
• 2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper

Toss a batch of about 10 shrimp into Bowl 1 (initial dusting) to coat, shaking off any excess.

Drop them into Bowl 2 (wet wash) using your "wet hand", let the excess drip off.

Transfer to Bowl 3 (breadcrumbs). Use your "dry hand" to scoop crumbs over the shrimp and press gently to adhere.

Transfer coated shrimp to a clean plate.

Deep Fry

Fill a heavy pot with frying oil and heat to 375°F.

Drop the shrimp into the hot oil in small batches to prevent crowding. Deep fry for 1½ to 2 minutes until the crust is golden brown and the shrimp are cooked through and opaque.

Remove with a slotted spoon and drain immediately on a paper-towel-lined plate. Serve hot with ketchup, tartar sauce, or our favorite Tartar Sauce!