Martha Stewart Popcorn Shrimp

Martha Stewart Popcorn Shrimp gets its easy crunch from a cornmeal double-dredge with smoked paprika and cayenne, fried golden at 365°F. Bite-size shrimp in a spiced flour and egg batter, done in 30 minutes for game day, summer parties, or any crowd.

Serve with tartar sauce, cocktail sauce, and a squeeze of fresh lemon for dipping alongside coleslaw. Keep your oil steady at 365°F between batches, so the cornmeal crust fries crisp in 3 to 4 minutes every time.

Martha Stewart Popcorn Shrimp

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

250

kcal

Shattery, golden-brown shrimp with a smoky spice crust that crackles when you bite through it. Each one is small enough to pop in your mouth whole.

Ingredients

• Vegetable oil, for frying
  

• 1/2 cup unbleached all-purpose flour
  

• 1/4 cup fine cornmeal
  

• 1/4 cup cornstarch
  

• 2 teaspoons smoked paprika
  

• 2 teaspoons onion powder
  

• 1 teaspoon garlic powder
  

• 1/4 teaspoon cayenne pepper
  

• 1 teaspoon dried oregano
  

• 1 teaspoon chopped fresh thyme leaves (or ½ teaspoon dried thyme)
  

• Kosher salt and freshly ground pepper
  

• 1 pound peeled, deveined small shrimp (50 to 60), patted dry
  

• 1 large egg
  

• 1/4 cup whole milk
  

• Lemon wedges and parsley, for serving
  

• Tartar Sauce and Spicy Cocktail Sauce, for serving
  

Directions

• Heat the oil and mix the seasonings: In a small, heavy pot or large saucepan, heat 2 inches oil over medium until a deep-fat thermometer registers 365°F; adjust heat as necessary to maintain temperature. Meanwhile, whisk together flour, cornmeal, cornstarch, paprika, onion powder, garlic powder, cayenne, oregano, and thyme; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Coat the shrimp: In another bowl or a resealable plastic bag, toss shrimp with half of flour mixture to evenly coat.
• Make the batter: Whisk egg and milk into remaining flour mixture until smooth.
• Dip in batches: Working in four batches, dip coated shrimp in batter, allowing excess to drip back into bowl.
• Fry until golden: Fry, stirring a few times, until batter is crisp and golden brown and shrimp are just cooked through, 3 to 4 minutes a batch.
• Keep warm and repeat: Transfer to a rimmed baking sheet lined with a wire rack in a preheated 200°F oven (to keep crisp and warm). Return oil to 365°F between batches. Serve shrimp warm, with lemon wedges, parsley, and sauces.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What size shrimp should I buy for popcorn shrimp?

Look for shrimp labeled 50/60 per pound, which means you get 50 to 60 small shrimp in each pound. Buy them already peeled and deveined, since peeling shrimp that small takes forever. Frozen shrimp work just as well as fresh for this recipe, because most "fresh" shrimp at the counter were flash-frozen on the boat anyway.

Can I use an air fryer instead of deep frying?

An air fryer will work, but the coating will not be as crisp or as evenly golden. Spray the coated shrimp with cooking oil on all sides, then air fry at 400°F for 6 to 8 minutes, shaking the basket halfway through. The double-dredge is still important for getting any coating to stick.

How do I keep the batter from falling off while frying?

Make sure each shrimp is fully coated in the dry flour mixture before dipping it into the wet batter, because the dry layer acts like glue. Pat the shrimp dry with paper towels for at least 30 seconds before you start the dredge, since moisture underneath the coating is the number one reason batter slides off in hot oil.

Can I make popcorn shrimp ahead of time?

No, fried popcorn shrimp do not hold or reheat well, and the batter turns soggy within an hour even in a warm oven. Mix the dry coating and wet batter up to 2 hours ahead, keep them in the fridge, and fry the shrimp right before serving.

What oil temperature is best for frying popcorn shrimp?

Aim for 365°F throughout the frying. Use a deep-fry or instant-read thermometer clipped to the pot, and wait for the oil to climb back to 365°F after each batch before adding more shrimp. If the oil drops below 350°F, the batter absorbs more grease and turns heavy instead of crisp.