Popcorn Shrimp Golden Crunchy Bites (Printer-Friendly)

Crunchy, golden shrimp bites marinated in buttermilk, coated in spiced flour, and fried for perfect crispiness.

# What You’ll Need to Cook:

01 - 450 g medium shrimp, peeled and deveined

02 - 240 ml buttermilk

03 - 120 g all-purpose flour

04 - 65 g fine cornmeal

05 - 1 teaspoon paprika

06 - 0.5 teaspoon garlic powder

07 - 0.5 teaspoon onion powder

08 - 0.25 teaspoon cayenne pepper

09 - Salt, to taste

10 - Black pepper, to taste

11 - Vegetable oil, for deep frying

12 - Lemon wedges, for serving

13 - Tartar sauce, for serving

01 - Pat shrimp completely dry with paper towels to ensure the coating adheres.

02 - Transfer shrimp to a bowl and pour over the buttermilk. Let marinate for 10 minutes.

03 - In a separate bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

04 - Pour vegetable oil into a deep frying pan or pot to a depth of 5 cm. Heat to 190°C.

05 - Remove a few shrimp from the buttermilk, letting excess drip off, then dredge in the flour mixture until thoroughly coated.

06 - Gently lower coated shrimp into the hot oil. Avoid overcrowding; fry in batches for 2–3 minutes or until golden and crisp.

07 - Lift fried shrimp with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil.

08 - Arrange shrimp on a platter and accompany with lemon wedges and tartar sauce. Serve hot for best texture.

01 - Patting shrimp dry before marinating helps the coating adhere and results in a crispier finish.

02 - Substitute for buttermilk: Mix 1 tablespoon of vinegar into 240 ml milk and let stand for 5 minutes.

03 - Fry in batches to maintain optimal oil temperature and prevent sogginess.

04 - For extra spice, increase cayenne pepper or add Cajun or Old Bay seasoning.

05 - Bake at 220°C for 10-12 minutes, turning halfway, or air fry at 200°C for 8-10 minutes, shaking halfway, as alternatives to deep frying.