Cayenne-Spiced Popcorn Shrimp

Canard

Ingredients

For the cayenne seasoning

  • 2 1/2 Tablespoons  paprika
  • 2 Tablespoons  salt
  • 2 Tablespoons  garlic powder
  • 1 Tablespoon  black pepper
  • 1 Tablespoon  onion powder
  • 1 Tablespoon  cayenne
  • 1 Tablespoon  dried oregano
  • 1 Tablespoon  dried thyme

For the popcorn shrimp

  • eggs, lightly beaten
  • 2 Tablespoons  heavy cream
  • 5 Teaspoons  cayenne seasoning
  • 2 Cups  plain breadcrumbs
  • 1 Pound  small shrimp, peeled
  • 6 Cups  vegetable oil, for frying

 

We don’t see popcorn shrimp served enough at home, and this recipe makes it easy to create the snack that’s perfect for enjoying during a game.

Directions

For the cayenne seasoning

Combine all of the seasonings together thoroughly and set aside.

For the popcorn shrimp

In a medium-sized, non-reactive bowl combine the eggs, heavy cream, and 2 teaspoons of the cayenne seasoning. Whisk well to combine. In a separate bowl, blend the breadcrumbs with the remaining 3 teaspoons of the seasoning mix.

Set a 1-gallon stockpot over medium-high and heat the vegetable oil to 360 degrees. 

To bread the shrimp, take about ¼ of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the breadcrumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess breadcrumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading.

Place the breaded shrimp in the hot oil in batches and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot.
 

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