Get ready to transform your kitchen into a seafood paradise with this mouthwatering Joe's Crab Shack Popcorn Shrimp recipe that promises restaurant-quality crunch in just 15 minutes! Imagine golden, crispy shrimp with a perfectly seasoned coating that's so addictive, you'll want to skip the restaurant and become a home-cooking hero. Whether you're hosting a party, craving a quick seafood fix, or looking to impress your dinner guests, this recipe is your ticket to culinary stardom.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt to taste
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 1 cup of all-purpose flour, 1 cup of cornmeal, 1 tsp of paprika, 1/2 tsp of cayenne pepper, salt to taste, and oil for frying. Ensure you have a large bowl for mixing, a plate for the shrimp, and a deep frying pan or pot for frying.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, paprika, cayenne pepper, and a pinch of salt. Mix these dry ingredients thoroughly until they are well incorporated.
- Take the peeled and deveined shrimp and pat them dry with paper towels. This helps the coating adhere better and prevents excess moisture from causing the oil to splatter during frying.
- Heat oil in a deep frying pan or pot over medium-high heat. You’ll need enough oil to fully submerge the shrimp, usually about 2-3 inches deep. To check if the oil is ready, drop a small amount of the flour mixture into the oil; if it sizzles and bubbles, the oil is hot enough.
- While the oil is heating, take the shrimp and toss them in the bowl with the flour and cornmeal mixture. Ensure each shrimp is evenly coated. You can do this in batches if necessary to avoid overcrowding.
- Once the oil is hot, carefully add the coated shrimp to the oil in small batches. Do not overcrowd the pan, as this can lower the oil temperature and result in soggy shrimp. Fry the shrimp for about 2-3 minutes, or until they are golden brown and crispy.
- Using a slotted spoon, remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil. Season with additional salt to taste while they are still hot.
- Repeat the frying process with the remaining shrimp until all are cooked. Make sure to let the oil return to temperature between batches.
- Once all the shrimp are fried, serve them immediately while hot. They can be enjoyed plain or with your favorite dipping sauce, such as cocktail sauce or a spicy aioli.
Tips
- Pat the shrimp completely dry before coating to ensure maximum crispiness and prevent oil splattering.
- Use a deep-fry thermometer if possible to maintain oil temperature around 350-375°F for perfect, even cooking.
- Don't overcrowd the pan - fry in small batches to keep the oil temperature consistent and ensure crispy results.
- For extra flavor, experiment with adding garlic powder or smoked paprika to your coating mixture.
- Let the shrimp rest on paper towels immediately after frying to drain excess oil and maintain crispiness.
- Serve immediately for the best texture and flavor - these popcorn shrimp are best enjoyed hot and fresh!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 180mg
