Popcorn Crusted Popcorn Shrimp Recipes

Steps:

• Mix 3 cups ice water, the granulated sugar and 1 teaspoon salt in a medium bowl. Add the shrimp and set aside 15 minutes, then drain well and pat dry. Dry the bowl; return the shrimp to the bowl and toss with 1/2 teaspoon Cajun seasoning.
• Whisk the flour, cornstarch, confectioners' sugar, the remaining 1 1/2 teaspoons Cajun seasoning and the beer in a large bowl to make a smooth batter. Add the shrimp, pepperoncini and roasted peppers and stir until evenly coated.
• Heat 2 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, remove the shrimp, pepperoncini and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes. Remove and drain on paper towels; season with salt. Serve with lemon wedges, cocktail sauce and/or tartar sauce.

Steps:

• Pulse the popcorn, panko, cornstarch, 1/2 teaspoon salt and a few grinds of black pepper in a food processor until coarsely ground. Transfer to a rimmed baking sheet. Combine the flour, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl; set aside. Beat the eggs in a separate bowl; set aside. Melt the butter with the cayenne, half of the lemon zest and a pinch of salt in a small saucepan; set aside.
• Heat 2 inches vegetable oil in a large deep skillet or heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F. Working in batches, toss the shrimp in the flour mixture until coated. Shake off the excess, then dip the shrimp in the eggs and let the excess drip off; coat in the popcorn mixture. Fry the shrimp until golden, about 2 minutes. Remove with a slotted spoon and transfer to a platter.
• Mix the mayonnaise with the remaining lemon zest and the lemon juice. Drizzle the shrimp with the melted butter right before serving. Serve with the mayonnaise.

Steps:

• Position oven racks in the middle and lower third of the oven and preheat to 425 degrees F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray.
• Put the hash browns in a medium bowl, add the eggs and toss with a fork to coat. Divide the mixture among the cups of the prepared muffin tin (about 2 tablespoons per cup). Use the back of a tablespoon measure to gently press the hash browns around the bottom and sides to form a thin layer with some shaggy bits sticking up and out of the cups. Sprinkle with salt and pepper.
• Bake the hash brown cups on the top rack for 20 minutes, then rotate the muffin tin from front to back. Spread the popcorn shrimp in a single layer on a baking sheet and put on the bottom rack. Continue to bake until the hash brown cups are golden brown on the ends and crispy and the shrimp are warmed through and crispy, about 10 minutes for the shrimp and 10 to 15 minutes for the hash browns.
• Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking, until it begins to foam, about 2 minutes. Whisk in the warm milk and bring to a simmer; simmer until thickened, 1 to 2 minutes. Remove from the heat and stir in the Cheddar until completely melted into the sauce. Stir in the broccoli and 1/2 teaspoon salt and place over low heat to warm through.
• When ready to serve, arrange the hash brown cups on a serving platter. Spoon about 1 heaping tablespoon of the broccoli cheese sauce into the center of each cup. Top with 1 or 2 pieces of popcorn shrimp.

Steps:

• In a medium bowl, add seasoned flour ingredients. Mix well.
• Place half of the flour mixture into a large zip lock bag, reserve the rest.
• Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
• In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
• Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
• Heat oil at 350°F (180°C).
• Fry shrimp for a few minutes until golden brown and cooked through.
• Serve with your favorite dipping sauce.
• Enjoy!

Steps:

• Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium heat until shimmering and almost smoking. Carefully add the popcorn kernels to the pot. Cover the pot with the lid slightly ajar and heat, shaking periodically, until all the kernels have popped. Set the cooked popcorn aside.
• Meanwhile, soak the ramen noodles in warm water until softened, about 4 minutes. Separate the ramen noodles and pat dry. Heat the remaining 3 tablespoons oil in a large skillet over medium heat until shimmering and almost smoking, about 2 minutes. Spread about a third of the ramen noodles in an even layer in the skillet. Fry until the bottom side is crispy, about 3 minutes. Carefully flip the ramen noodles with a spatula and continue to cook until the other side is crispy, another 2 minutes. Transfer the crispy ramen noodles with a slotted spoon to drain on a paper towel-lined plate. Repeat this process 2 more times with the remaining ramen noodles. Break the crispy noodles into small pieces.
• In a large bowl, toss together the popcorn, ramen noodles, popcorn shrimp and wasabi peas. Season to taste with the flavor packets that came with the ramen noodles.

Steps:

• Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.
• For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
• For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.
• In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
• Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

Steps:

• Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
• Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
• Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
• Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk together the egg and half-and-half.
• In a separate small bowl, combine the bread crumbs, cheese and pepper.
• Dip each shrimp in egg mixture and then coat with bread crumb mixture.
• Place on a foil-lined baking sheet.
• Discard leftover egg mixture and bread crumb mixture.
• Bake shrimp for 7 to 9 minutes or until shrimp are pink and no longer translucent.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
• Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
• Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.