Crispy Popcorn Shrimp Bites

Golden fried shrimp bites with a perfectly seasoned crispy coating make for a snack that is both irresistible and quick to prepare. This recipe brings together simple ingredients to create a crunchy, flavorful treat that easily fits into any dinner or appetizer plan. Whether for a casual family meal or a gathering with friends, these shrimp bites are sure to delight.

I first made these on a whim during a busy weeknight and was surprised how quickly they disappeared from the plate. Now they are a requested favorite whenever shrimp is around.

Ingredients

• Shrimp: One pound small shrimp peeled and deveined for quick cooking and tender texture
• All purpose flour: One and one quarter cups all purpose flour creates a light, crispy coating when fried choose unbleached for better flavor
• Salt: Two teaspoons salt enhances the natural shrimp taste
• Paprika: Half a teaspoon paprika brings a warm, smoky depth smoked variety is excellent if you have it on hand
• Black pepper: Quarter teaspoon black pepper adds subtle heat
• Garlic powder: Quarter teaspoon garlic powder for an extra layer of flavor complexity
• Egg: One large egg binds the batter together and helps the coating stick
• Milk: Quarter cup milk creates a smooth batter whole or 2 percent milk works best
• Vegetable oil: Vegetable oil for deep frying provides a neutral taste and high smoke point
• Fresh parsley: Two teaspoons fresh parsley chopped offers a fresh herbal finish and bright color

Instructions

Sifting the Seasoned Flour:

In a medium bowl thoroughly combine the all purpose flour salt paprika black pepper and garlic powder so the seasoning is evenly dispersed throughout the coating mix.

Coating the Shrimp Lightly:

Pat the shrimp dry with paper towels to ensure the batter sticks well. Place the shrimp in a large bowl and toss them with one quarter cup of the seasoned flour mixture to give a light initial coating that will help the wet batter adhere.

Heating the Oil to Crispy Perfection:

Pour about three to four inches of vegetable oil into a large deep pot. Heat the oil to exactly 375 degrees Fahrenheit monitoring with a deepfrying thermometer to maintain this ideal temperature which guarantees a crispy crust without excess oil absorption.

Preparing the Wet Batter:

Whisk the egg and milk together in a small bowl until completely combined forming a smooth mixture that will help the dry flour stick firmly to the shrimp.

Battering the Shrimp:

Dip each lightly floured shrimp into the egg and milk wash then fully coat them with the remaining seasoned flour mixture pressing lightly so the coating clings to every curve for an even crunchy finish once fried.

Frying the Shrimp Bites:

Carefully place 8 to 10 shrimp at a time into the hot oil. Fry for two to three minutes turning occasionally until each shrimp is a beautiful golden brown and crisp. Avoid overcrowding the pot to keep the oil temperature steady.

Draining and Garnishing:

Remove fried shrimp with a slotted spoon and lay them on paper towels to drain excess oil. Repeat the frying process with the remaining shrimp batches. Immediately sprinkle chopped fresh parsley over the shrimp for a pop of color and fresh aroma. Serve hot with your favorite dipping sauces.

I love the smoky paprika in this recipe because it deepens the flavor in a way that surprises people every time. One dinner when I made these my kids lined up for seconds and declared they never knew shrimp could be this much fun to eat.

Storage Tips

To keep the crispy texture store leftover shrimp bites in a single layer on a baking sheet in the refrigerator rather than piled up. Reheat in a hot oven or air fryer instead of the microwave to maintain crunch.

Ingredient Substitutions

If you have cornmeal on hand try mixing half with the flour for an even crispier coating. Use almond milk or another milk substitute if you want a dairy free version. Paprika can be replaced with a mild chili powder for a bit of spice and different flavor profile.

Serving Suggestions

Serve alongside a tangy remoulade or spicy aioli for dipping. Pair with a fresh green salad and lemon wedges to brighten the meal. These shrimp bites also work well as a topping over a bowl of seasoned rice or creamy grits.

Serve the shrimp bites hot for the best crunch. Enjoy with your favorite dipping sauce and a squeeze of lemon.

Your Recipe Questions Answered

→ What type of shrimp works best for these bites?

Small peeled and deveined shrimp are ideal as they cook quickly and provide a tender bite.

→ How do I ensure the shrimp bites stay crispy?

Keep the oil temperature steady at 375°F during frying to prevent sogginess and achieve a crunchy texture.

→ Can I use another type of flour for the coating?

All-purpose flour creates a classic crunchy crust, but alternative flours may alter texture and crispiness.

→ What is the purpose of dipping shrimp in egg and milk before coating?

This step helps the seasoned flour adhere better, forming a thick, crispy coating after frying.

→ How should these bites be served for best flavor?

Serve immediately after frying with a sprinkle of fresh parsley and your favorite dipping sauces for best taste and texture.