Sean has been asking me to make popcorn shrimp for weeks now. I had to search around to try to find and easy recipe to use and I found this one at America’s Test Kitchen. Sean got skeptical when he saw that there was clam juice in the batter, but once they were done and he was eating them, he didn’t mention it all. As a matter of fact, there were very few leftover at all. It’s a very easy recipe but does call for some deep-frying, so be careful with the hot oil. I just used my deep cast iron skillet instead of a Dutch oven and worked out just fine for me.

Popcorn Shrimp

1 1/2 pounds medium/large (31 to 40 count) shrimp, peeled, deveined and tails discarded

3 quarts peanut or vegetable oil (I didn’t use nearly this much, maybe 1/2 of that, and it was fine)

1 teaspoon grated lemon zest 

1 garlic clove, minced

1 1/2 tablespoons Old Bay seasoning

1 1/2 cups all-purpose flour

1/2 cup cornstarch

2 teaspoons pepper

1 teaspoon baking powder

1 1/2 cups bottled clam juice

Toss the shrimp, 1 tablespoon of oil, lemon zest, garlic and 1/2 teaspoon of Old Bay seasoning in a large bowl. Refrigerate, covered, for at least 30 minutes or up to 1 hour.

Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat the remaining oil in a large Dutch oven over medium high heat to 375 degrees. Combine the flour, cornstarch, remaining Old Bay seasoning, pepper, and baking powder in a large bowl. Stir the clam juice into the flour mixture until smooth. Fold the marinated shrimp into the batter until evenly coated.

Working quickly, add a quarter of the shrimp, 1 at a time, to the oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain the shrimp on a paper towel-lined plate, then transfer the shrimp to a wire rack set inside a rimmed baking sheet. Place the shrimp in the oven to keep warm. Bring the oil back up to 375 degrees and repeat with the remaining shrimp.

Super easy to make and they taste really, really good. The coating is nice and crunchy, not oily at all and the shrimp is cooked perfectly. We had it with some french fries and Sean and I both loved it. I will definitely be making this one again, maybe as an appetizer for a party.

It’s just a quick recipe today. Tomorrow we’re off to a barbecue, so no recipes tomorrow, but I am hoping to make Greek Lamb Kebobs on Sunday, so we’ll see how that one goes. Check back and see what it’s like. Until then, enjoy your evening and enjoy your meal!