Home Recipes Popcorn Shrimp (Easy Recipe)

Popcorn Shrimp (Easy Recipe)

This crispy, crunchy popcorn shrimp is the most addictive seafood appetizer ever! It’s so good, it tastes like it came straight out of a restaurant.

Serve the shrimp with marinara or cocktail sauce, or even on their own. It doesn’t matter. They’ll be gone in less than a minute.

Homemade Deep Fried Popcorn Shrimp with Cocktail Sauce
Enter your email below & we'll send it straight to your inbox.

So get that marinara ready, it’s time to whip up some popcorn shrimp!

Looking for more dinner ideas? Go here for more of our favorite shrimp recipes.

Popcorn Shrimp

Despite its name, popcorn shrimp doesn’t actually contain popcorn. 

Instead, it’s a mind-blowingly addicting appetizer/snack made of bite-sized shrimp coated in batter and deep-fried to golden perfection.

The shrimp itself is flawlessly delicious with its sweetness and plumpness. But the breading is pretty darn good, too.

Infused with a blend of spices and seasonings, the outside is just as delectable as the inside. 

Together, they’ll make the perfect combination.


If you have the shrimp ready to go, you’re halfway there! Here’s everything you need for this amazing appetizer. 

  • Shrimp. You’ll want to use very small shrimp such as rock shrimp to make the perfect, bite-sized snack. If you’re using a different shrimp variety, be sure to pick ones in the 61/70, 51/60, or 41/50 count size. 
  • Flour. The first layer of coating. I use regular all-purpose flour here.
  • Egg and milk. The second layer of coating adds richness, flavor, and something the breadcrumbs could stick to.
  • Dry breadcrumbs. The third layer that gives the popcorn shrimp maximum crunch.
  • Seasonings. I use a mix of salt, basil, parsley, garlic powder, and onion powder for the best flavor.
  • Vegetable oil, for frying. Use oil with a high smoke point to keep the shrimp from burning. That said, I don’t recommend olive oil. Peanut oil, canola oil, and corn oil are all great options. 
Popcorn Shrimp on a Baking Dish

How to Make Popcorn Shrimp

Making homemade popcorn shrimp is so easy! You just need to stay organized. Check out how easy this recipe comes together. 

1. Prepare. Pour oil into deepfrier and preheat to 350 degrees Fahrenheit. 

2. Organize your breading. Place flour in a shallow bowl. Then, beat eggs and milk in a separate bowl. Finally, whisk bread crumbs, salt, basil, parsley, garlic, and onion powder in a third bowl. 

3. Bread the shrimp. Dredge the shrimp in flour, and shake off excess. Dip it into the egg mixture, then the breadcrumb mixture. Place breaded shrimp in a single layer on a plate. 

4. Deep fry. Pop the shrimp in the preheated deep frier and cook for 3-4 minutes. Then, place cooked shrimp on paper towels to drain excess grease. 

Enter your email below & we'll send it straight to your inbox.

5. Serve. Serve immediately alongside dipping sauces. Enjoy!

How to Peel and Devein Shrimp

Use your fingers to pinch and pull on the legs. The shell will start to peel away easily after that. 

To devein, make a shallow cut along the top of the shrimp with a paring knife. The cut should run from the front to the tail. 

This will expose the dark vein of the shrimp, which you can then easily remove with the tip of your knife.

Run the shrimp under cool water and rub off any remaining veins with your fingers.

Or, if you don’t want to go through the trouble, just purchase raw shrimp that’s already been peeled and deveined!

Tips for the Best Popcorn Shrimp

Deep-frying shrimp is a tedious and messy process. Follow these tips to make your life so much easier. 

  • Make an assembly line. Assemble the breading station accordingly to make the breading process a breeze. The bowls should be lined up from left to right in this order: shrimp, flour, egg mixture, and bread crumbs. Also, place a plate to the right of the bowl of breadcrumbs – that’s where you’ll put the breaded shrimp.
  • Cut down on the mess. Keep your hands clump-free by using one hand to dredge the shrimp in dry ingredients and another hand in wet ingredients.
  • Pat dry the shrimp before coating. The flour won’t stick properly if the shrimp is wet.
  • Give the shrimp room. Don’t stack the shrimp on top of each other after breading to keep the coating intact.
  • Bust out the kitchen thermometer. Use a frying thermometer to maintain the temperature of the oil – it should remain at 350 degrees Fahrenheit at all times. The shrimp will burn if the oil is too hot. If it’s too cold, the shrimp will become too greasy.
  • Don’t overcrowd the deep-fryer. Cooking too many pieces at once will cause the temperature of the oil to drop. Fry in batches if necessary.
  • Remember, cooking times vary. The cooking time may vary depending on the size of the shrimp, so keep a close eye on them as you deep fry. Take them out of the fryer as soon as they turn golden brown.

Flavor Variations

Just like regular popcorn, your popcorn shrimp can come in a variety of flavors!

All it takes is a bit of creativity and a lot of spices. Just add any of these spice blends into the flour or breadcrumb mixture, and voila.

  • Tex-Mex. Combine 2 teaspoons chili powder + 1/4 teaspoon cumin. It’s spicy and delicious. 
  • Italian.  Mix 1/4 teaspoon of onion powder + 2 teaspoons Italian seasoning. Also, sprinkle parmesan cheese over the cooked shrimp. These flavors pair perfectly with marinara. 
  • Cajun. It’s just 2 teaspoons Cajun seasoning. A little Cajun seasoning goes a long way. 
  • Asian.  Combine 1/4 teaspoon ground ginger + 1/2 teaspoon 5-spice powder. Also, sprinkle sesame seeds and minced green onions over the cooked shrimp.
Crispy and Crunchy Popcorn Shrimp with Sauce

Storage and Make-Ahead Instructions

Popcorn shrimp is too addictive to have leftovers! But just in case, here’s how you should store leftovers.

But first, a caveat: popcorn shrimp is best served immediately. You can store leftovers for a few days. But don’t expect them to have the same level of crunchiness as the day they were made.

  • To store. Allow the popcorn shrimp to cool. Then, Store in an air-tight container and refrigerate for up to 3 days.
  • To freeze. Alternatively, you can freeze popcorn shrimp in the freezer for 3-5 months. Place in a freezer bag or air-tight container, date, and they will be ready to reheat!
  • To reheat. Thaw frozen shrimp in the fridge overnight. Then, reheat in an oven set at 350 degrees Fahrenheit for 10 minutes. Or, just pop them in a single layer in the air fryer. 
  • To make ahead. Bread the shrimp as instructed and arrange them in a single layer on a baking sheet. Then, freeze them for 30 minutes or until frozen solid. Transfer them into a freezer-safe container and store them for up to 3 months.

Air Fryer Popcorn Shrimp

There’s a simple way to enjoy this crunchy delight without all that oil: use an air fryer.

It’s not only a healthier approach but a much easier one, as well.

With the air fryer, you won’t need to stand in front of a pot of boiling oil waiting for the shrimp popcorn to cook. 

Simply spray your air fryer basket with cooking spray and arrange the shrimp in a single layer.

Air fry for 2 minutes at 400 degrees Fahrenheit and flip. Cook for an additional 2-3 minutes or until golden brown and cooked through.

What to Serve with Popcorn Shrimp 

Popcorn shrimp is perfection on its own, but if you want to turn the appetizer into a complete meal, try these serving suggestions.

Add a few pieces on top of your favorite salad for a light meal. For a more filling dish, wrap popcorn shrimp in flour tortillas or serve it with fried rice.

As for the dipping sauce, you can’t go wrong with the classic marinara, sweet chili, or cocktail.

But if you care to make things more interesting, give these recipes a try!

Arby’s Sauce

Arby’s Horsey Sauce

Papa John’s Garlic Sauce

Taco Bell Diablo Sauce

Other Seafood Recipes

Bang Bang Shrimp

Air Fryer Frozen Shrimp


Air Fryer Crab Rangoon

Lobster Rangoon

Popcorn Shrimp (Easy Recipe)



Prep time


Cooking time






  • 1 quart vegetable oil, for frying

  • 1 cup all-purpose flour

  • 1 egg

  • 1/2 cup milk

  • 1 cup dry breadcrumbs

  • 1 1/4 teaspoons salt

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried parsley

  • 1/8 teaspoon garlic powder

  • 1/8 teaspoon onion powder

  • 24 uncooked small shrimp, peeled and deveined


  • Pour the oil in a deep-fryer or large saucepan and preheat it to 350 degrees Fahrenheit.
  • Place the flour in a shallow bowl. Beat together the egg and milk in another. Whisk together the bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a 3rd bowl.
  • Dredge the shrimp in flour and shake off the excess. Dip it into the egg and milk mixture and coat it with bread crumbs. Put the breaded shrimp on a plate and bread the rest.
  • Deep-fry the shrimp until golden brown, about 3 to 4 minutes. Place the fried shrimp on a wire rack lined with paper towels underneath to drain excess grease. Serve and enjoy!
Popcorn Shrimp

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 6

No votes so far! Be the first to rate this post.


Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

Leave a Comment