Cayenne-Spiced Popcorn Shrimp

Cayenne-Spiced Popcorn Shrimp
Staff Writer
Canard

 

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.

10
Servings
1285
Calories Per Serving
Deliver Ingredients

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

  • 2 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

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.
 

Nutritional Facts

Total Fat
123g
100%
Sugar
5g
6%
Saturated Fat
13g
54%
Cholesterol
2mg
1%
Carbohydrate, by difference
43g
33%
Protein
11g
24%
Vitamin A, RAE
190µg
27%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
129µg
100%
Calcium, Ca
208mg
21%
Choline, total
14mg
3%
Fiber, total dietary
10g
40%
Fluoride, F
1µg
0%
Folate, total
123µg
31%
Iron, Fe
7mg
39%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
167mg
24%
Selenium, Se
11µg
20%
Sodium, Na
298mg
20%
Water
49g
2%
Zinc, Zn
1mg
13%

Cayenne Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Cayenne Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.