Popcorn Shrimp
Rated 3.9 stars by 7 users
Ingredients
- ⅔ cup cornstarch
- ⅓ cup all purpose flour
- ¼ teaspoon each kosher salt & pepper
½ teaspoon Old Bay/Cajun seasoning
- ¼ teaspoon baking powder
- 3 egg whites
- 2 tablespoons vegetable oil
- 3-4 tablespoons water (to assist in consistency)
Half pound peeled & devined shrimp, tails off
- 1 cup crushed (plain unsweetened) cornflakes
- ¼ cup panko breadcrumbs
- ¼ teaspoon each salt & pepper
½ teaspoon Old Bay/Cajun seasoning
-
Duke's Southern Sauces Creamy Chesapeake Cocktail Sauce
For the dredge
For the breading
For dipping sauce
Directions
In a large mixing bowl, combine cornstarch, all purpose flour, salt & pepper, Old Bay/Cajun seasoning, baking powder, egg whites, vegetable oil and 3-4 tablespoons of water (to assist with consistency). Whisk together to create batter a bit thicker than pancake batter.
Dredge ½ pound peeled & deveined shrimp, tails off through batter (I used jumbo shrimp, but you can use whatever you like!)
Toss shrimp one at a time through a mixture of cornflakes, panko breadcrumbs, ¼ teaspoon each salt and pepper and ½ teaspoon Old Bay/Cajun seasoning.
Allow shrimp to rest for 10-20 minutes while you fill a deep skillet with about 3” of vegetable oil & heat to 350 degrees (if you don’t have a thermometer, test by dipping the end of a wooden spoon into oil. If it sizzles, it’s ready!).
Lay shrimp in away from yourself & fry for 3-5 minutes until golden brown & crisp.
Drain excess oil on paper towel lined plate, & sprinkle with salt while still warm.
Serve alongside Duke’s Creamy Chesapeake Cocktail Sauce for dipping.
