The Best Popcorn Shrimp
These popcorn shrimp are a game-changer! The buttermilk marinade makes each shrimp tender and juicy, while the seasoned flour mix adds a fantastic crunch. The cayenne pepper gives just the right amount of kick, making every bite absolutely addictive. Trust me, once you start munching, you won’t be able to stop! Frying the shrimp to a perfect golden brown is quick and easy, giving you a restaurant-quality appetizer in no time. The best part? They’re perfect for dipping in tartar sauce and a squeeze of lemon. Your guests will rave about these, and you’ll love how simple they are to make! If they aren’t already peeled and deveined, go ahead and do that. Make sure they are dry by patting them down with paper towels. Place the shrimp in a bowl and cover with buttermilk. Let them marinate for about 10 minutes. Fill a deep frying pan or pot with about 2 inches of vegetable oil. Heat the oil to 375°F (190°C). In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Remove a few shrimp at a time from the buttermilk, letting the excess drip off. Toss them in the flour mixture until they are well coated. Repeat until all the shrimp are coated. Carefully add the coated shrimp to the hot oil. Do not overcrowd the pan; cook the shrimp in batches if necessary. Fry for 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.
Storage
Store any leftover popcorn shrimp in an airtight container in the refrigerator for up to 2 days. You can also freeze them by placing the shrimp in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer-safe bag or container. To reheat, bake the frozen shrimp at 350°F (175°C) for about 15 minutes or until heated through and crispy.
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