Blackened Popcorn Shrimp So Good It Should Probably Be Illegal
Tiny shrimp, big attitude—crispy little flavor bombs that bring the heat and disappear faster than your willpower
Ingredients:
- 1 pound medium or small shrimp, peeled, deveined and tails removed
- ½ teaspoon kosher salt
- ½ black pepper
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1 tablespoon Catch a Fire Blackening Seasoning
- 1 large egg, beaten
- oil, for frying
- chopped parsley, for garnish
- Optional – Use Cajun Power Garlic Hot Sauce as a dipping sauce for the shrimp.
Directions:
- In a large bowl, season the shrimp with salt and pepper.
- Set out three medium bowls with all-purpose flour in one, beaten egg in another, and Panko breadcrumbs in the third separate bowl.
- Combine Panko breadcrumbs and Catch a Fire Blackening Seasoning.
- Working with one raw shrimp at a time, use a fork to dip the shrimp into the flour, shaking off any excess flour. Then dip it in the beaten egg mixture and coat it in the bread crumb mixture. Repeat the process for a second time to make it extra crunchy.
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- Place the shrimp on a plate in a single layer to rest. Once all the shrimp are coated, let them rest for 5 minutes.
- Heat a pan or Dutch oven * filled with oil about 2-3 inches deep to around 375°F. Place 9-10 pieces of shrimp in the hot oil and fry on medium until they reach crisp, golden perfection and are evenly cooked from the inside (about 2-3 minutes). Just make sure not to overcook as that might turn shrimp rubbery and chewy.
- Remove the shrimp from the oil with a slotted spoon, letting any oil drip off. Place fried shrimp on a paper towel-lined plate or baking sheet. Repeat steps 5 & 6 with the remaining shrimp, working in batches.
- Serve on a platter or in a bowl. Garnish with chopped parsley and serve hot with the Cajun Power Garlic Hot Sauce.
Frequently Asked Questions
What is blackened popcorn shrimp?
It’s bite-sized shrimp coated in bold blackening spices like Catch a Fire Blackening Seasoning, then cooked hot and fast for a smoky, spicy crust.
Is this recipe very spicy?
It has a kick, but you can adjust the heat depending on how heavy you go on the seasoning or hot sauce.
Can I use frozen shrimp?
Yes, just thaw and pat them completely dry before seasoning and cooking.
What’s the best cooking method?
Frying gives the crispiest result, but air frying or pan-searing also work great.
What sauces go best with it?
Hot sauce from Peppers of Key West, remoulade, or a creamy garlic dip all pair perfectly.
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