Cayenne-Spiced Popcorn Shrimp

Staff Writer
Cayenne-Spiced Popcorn Shrimp
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
280
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.
 

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.

Nutritional Facts

Total Fat
17g
27%
Sugar
2g
N/A
Saturated Fat
2g
12%
Cholesterol
93mg
31%
Protein
11g
22%
Carbs
21g
7%
Vitamin A
106µg
12%
Vitamin B12
0.7µg
11%
Vitamin B6
0.2mg
11%
Vitamin C
0.9mg
1.4%
Vitamin D
0.2µg
0.1%
Vitamin E
4mg
22%
Vitamin K
19µg
24%
Calcium
105mg
10%
Fiber
3g
10%
Folate (food)
24µg
N/A
Folate equivalent (total)
54µg
14%
Folic acid
18µg
N/A
Iron
3mg
15%
Magnesium
32mg
8%
Monounsaturated
11g
N/A
Niacin (B3)
3mg
13%
Phosphorus
186mg
27%
Polyunsaturated
3g
N/A
Potassium
211mg
6%
Riboflavin (B2)
0.2mg
10.1%
Sodium
432mg
18%
Thiamin (B1)
0.2mg
16.4%
Trans
0.1g
N/A
Zinc
1mg
7%