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Fried and flavorful, bite-sized morsels: even if you’re not a big fan of seafood, this recipe is delicious! There’s something about these crunchy-on-the-outside, juicy-on-the-inside shrimp that we can’t get enough of. This dish is a restaurant favorite that we decided to tackle at home, and it’s not hard at all to recreateand who doesn’t love easy, assembly-line preparation? If you’re looking for a fun meal that deviates from your normal lunch or dinner routine, give this one a try; it’s sure to please the whole family!

Popcorn Shrimp

Serves 4


  • 1 pound small shrimp, rinsed and peeled
  • 2 eggs, lightly beaten
  • 1 1/2 cup breadcrumbs
  • 1/3 cup all-purpose flour
  • 2 tablespoons heavy cream
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground pepper
  • 3/4 teaspoon brown sugar
  • vegetable oil, for frying (4-6 cups)


  1. In a medium bowl, combine salt, garlic powder, paprika, onion powder, cayenne, oregano, thyme, pepper and brown sugar together. Sift all dry ingredients so they’re well combined. This is your shrimp seasoning.
  2. Place flour in a separate bowl and add 2 teaspoons of seasoning. Mix well.
  3. In a third bowl, combine beaten eggs with heavy cream.
  4. Combine breadcrumbs with remaining seasoning and toss to mix together.
  5. Heat oil in a large stockpot to 360º F and prepare a paper towel-lined plate to drain the shrimp.
  6. Take rinsed and peeled shrimp and pat them dry with paper towels. In batches, dredge your shrimp in flour mixture and shake off excess, then dip in beaten eggs.
  7. Shake off excess egg and press shrimp firmly into seasoning, making sure to coat each shrimp completely.
  8. Carefully place shrimp in frying oil and cook for 2 minutes, flipping in the middle, until golden brown. Remove shrimp from oil with a slotted spoon and place on towel-lined plate to drain.
  9. Serve immediately with lemon and (optional) cocktail sauce.

Recipe adapted from Copy Kat