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Crispy Cajun Popcorn Shrimp

Serve up a plate of these incredibly crunchy and flavorful Cajun popcorn shrimp, guaranteed to elevate your dinner or appetizer game! Better than any bar food, these homemade delights will have your guests asking for seconds.
3
39 min
TOTAL TIME
469
CALORIES
$2.19
PER SERVING
Crispy Cajun Popcorn Shrimp
Ingredients
10 INGREDIENTS
4 SERVINGS
Cajun Seasoning
1 tbsp cajun seasoning
Egg
1 large egg
Shrimp
1 lb shrimp
peeled and deveined
Salt
1/2 tsp salt
Dipping Sauce
1/2 cup dipping sauce
of choice
Black Pepper
1/4 tsp black pepper
All-purpose Flour
1 cup all-purpose flour
Vegetable Oil
vegetable oil
for frying
Milk
1/4 cup milk
Fresh Parsley
1/4 cup fresh parsley
chopped, for garnish
Directions
10 STEPS
15 min
PREP TIME
24 min
COOK TIME
39 min
TOTAL TIME
1
Heat vegetable oil in a deep saucepan or pot to 350°F, making sure there's about 3 to 4 inches of oil in the pot.
2
In a mixing bowl, combine all-purpose flour, Cajun seasoning, salt, and black pepper.
3
In a separate bowl, whisk together the large egg and milk. Set aside.
4
Place half of the flour mixture in a resealable plastic bag. Add the peeled and deveined shrimp to the bag and shake to coat them with the flour mixture.
5
Remove the shrimp from the bag, and then dip them in the egg and milk mixture. Ensure each shrimp is fully coated in the wet mixture.
6
Dredge the shrimp in the remaining flour mixture from the mixing bowl, pressing lightly to coat them well.
7
Fry the shrimp in batches, 5 to 6 at a time, in the heated oil for 2 to 3 minutes or until golden brown and cooked through. Be sure to not overcrowd the pot while frying.
8
Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
9
Repeat the frying process until all the shrimp are cooked.
10
Garnish the cooked shrimp with chopped parsley and serve with dipping sauce of your choice.
Health Info
Macros
27g
CARBS
25g
FAT
28g
PROTEIN
Contains these allergens
MILK
EGGS
CRUSTACEAN SHELLFISH
WHEAT
Frequently Asked Questions
Can I bake the popcorn shrimp instead of frying?
What type of shrimp should I use for popcorn shrimp?
How should I prepare the shrimp before coating?
How can I make a good batter for the popcorn shrimp?
What type of oil is best for frying popcorn shrimp?
How can I keep the shrimp from sticking together when frying?
How long should I fry the popcorn shrimp?
Why isn't my popcorn shrimp crispy?
Can I add other flavors to my popcorn shrimp?
Why did my batter not stick to the shrimp?