Popcorn Shrimp Popcorn Recipes

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.

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:

• 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:

• 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:

• In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside., Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., In batches, arrange shrimp in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer., Serve shrimp in tortillas with coleslaw mix and avocado.

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:

• 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. In another bowl or a resealable plastic bag, toss shrimp with half of flour mixture to evenly coat. Whisk egg and milk into remaining flour mixture until smooth.
• Working in four batches, dip coated shrimp in batter, allowing excess to drip back into bowl. Fry, stirring a few times, until batter is crisp and golden brown and shrimp are just cooked through, 3 to 4 minutes a batch, then transfer to a rimmed baking sheet lined with a wire rack in a preheated 200° oven (to keep crisp and warm). Return oil to 365° between batches. Serve shrimp warm, with lemon wedges, parsley, and sauces.