Popcorn Shrimp
Popcorn shrimp is a popular appetizer which originated in Louisiana, home base of the American shrimping industry [1]. The dish is a great way to use small-sized shrimp, and it was spread nationwide by the restaurant chain Red Lobster in the 1970s. The appetizer remains a common sight on restaurant menus to this day!
Ingredients
1 lb small shrimp
½ cup flour
2 tsp salt
1 tsp white pepper
1 tsp cayenne pepper
½ tsp garlic powder
Vegetable oil
Small shrimp (smaller than 40 count per pound) are best suited for this recipe. If you are using frozen shrimp, thaw them out before cooking. To make the coating, combine the flour, 1 teaspoon of salt, 1 teaspoon white pepper, 1 teaspoon cayenne pepper, and ½ teaspoon garlic powder in a bowl. Mix well to combine the ingredients. In my experience, the easiest way to coat the shrimp is to use a sturdy plastic zipper bag. Transfer the flour mixture into the zipper bag, followed by the shrimp. The shrimp don’t have to be perfectly dry, but don’t pour any excess liquid into the bag with the shrimp. Seal the bag and shake it well, until the shrimp are well-coated in flour.
Next, prepare a landing zone upon which we can put our fried shrimp—I prefer to use a cooling rack placed on a sheet pan, to allow excess oil to drip off the shrimp. Line the sheet pan with paper towels to absorb this oil and simplify the cleanup.
Bring a couple inches of oil to 375° F in a heavy pot suitable for deep-frying. When the oil is up to temperature, begin breading and frying the shrimp, working in batches as necessary to avoid crowding the pan. Add the coated shrimp to the hot oil and fry for 2-4 minutes, depending on the size of your shrimp, until cooked. Remove the cooked shrimp to the cooling rack, and sprinkle over some salt while the shrimp are still hot. Continue frying in batches until all of the shrimp are cooked.
Serve the shrimp hot, with your choice of accompaniments—some good options include cocktail sauce, tartar sauce, tarragon mayonnaise, and lemon wedges. These shrimp can also be used in sandwiches!
Substitutions
Pieces of crayfish meat can also be prepared using this method. The amount of cayenne pepper can be adjusted depending on your spice tolerance or preferences. Cajun seasoning or Old Bay can also be used in the coating in place of the spice mixture.
[1] Three species of shrimp are fished commercially in the Gulf of Mexico: Northern brown shrimp, Northern white shrimp, and Northern pink shrimp.
Recipe
Prep Time: 10 min Cook Time: 12 min Total Time: 22 min
Difficulty: 3/5
Heat Sources: 1 burner
Equipment: pot, thermometer, zipper bag, sheet try, cooling rack
Servings: 6
Ingredients
1 lb small shrimp
½ cup flour
2 tsp salt
1 tsp white pepper
1 tsp cayenne pepper
½ tsp garlic powder
Vegetable oil
Instructions
1. In a bowl, mix together the flour, 1 tsp salt, white pepper, cayenne pepper, and garlic powder. Transfer the flour mixture to a zipper bag.
2. Place the shrimp in the zipper bag with the flour. Seal and toss well to coat the shrimp.
3. In a pot suitable for deep frying, heat 2-3 inches of oil to 375 ° F. Prepare a holding area for cooked shrimp by placing a cooling rack on a sheet tray.
4. When the oil is hot, fry the shrimp for 2-4 minutes or until golden brown and cooked through, working in batches if necessary.
5. Remove the cooked shrimp to the cooling rack, and sprinkle with the remaining salt.
6. Serve hot, with your choice of sauces and accompaniments.
