Easy Popcorn Shrimp Recipe

This easy popcorn shrimp recipe is SO crunchy and addictive! The gluten-free breading crisps up perfectly for the best watch party snack, holiday appetizer, or a fun family dinner.

 

We love a crispy, crunchy, dippable appetizer like this amazing popcorn shrimp recipe! While some find frying a little intimidating, you will see just how easy it is with our step-by-step guide. You’ll love the amazing texture from these panko-crusted shrimp–The whole family will be addicted before you know it! The creamy dipping sauce has a bold flavor that pairs perfectly with the seasoned fried shrimp, too.

This is perfect for watch parties (hello, Superbowl and March Madness!), and we plan to serve these during our holiday gatherings like New Year’s Eve, too! You can easily make these into a healthy, family-friendly dinner by adding some zucchini fries which would also be fantastic with the dipping sauce. Make a double batch and freeze your leftovers so you can have a simple, quick dinner after a busy day or when surprise company shows up!

Want more shrimp recipes? You’ve got to try this no-cook marinated shrimp, our easy shrimp scampi, or our favorite shrimp and grits recipe!

Why you’ll love this recipe:

• Easy: This recipe uses simple pantry items and delicious, juicy shrimp (you can even use frozen shrimp as long as you give it time to thaw), so you’ll be able to whip this up with little notice! The frying step is very quick and an easy place to start for beginners.
• Versatile: The seasonings are pretty basic, so you can easily swap these out for your favorite flavors! It’s simple to adjust these for spice lovers or picky eaters. It also works with gluten-free ingredients without much fuss!
• Freezer-Friendly: The breaded shrimp can be frozen before or after cooking, perfect for meal prepping! It’s a great option for stocking the freezer for busy schedules or growing families.

Ingredients

Here’s a quick overview of what you’ll need for this crunchy appetizer. Find exact measurements in the printable recipe card at the bottom of the page.

• Large Shrimp – Peeled, deveined, tails on. I used a bag with 24 shrimp per pound. While you can use shrimp without tails, we leave them on for two reasons: Shrimp with tails have more flavor, and the tails give you a little “handle” to hold for dipping!
• Cooking Oil – This is for frying. Feel free to use vegatable oil, canola oil, avocado oil, even peanut oil if that’s what you prefer.
• Flour, Salt, and Pepper – These will go into Bowl #1, providing the perfect surface for the crunchy breading to hold onto. We used gluten-free flour, but I believe this will work with nearly any flour. If you don’t have flour, cornstarch can work in a pinch, too.
• Eggs and Chili Garlic Sauce – These two combine in Bowl #2 to create a flavorful binder to hold the breading onto the shrimp. I have not tried an egg substitute.
• Panko Breadcrumbs, Sweetened & Shredded Coconut Flakes, Garlic Powder, Onion Powder, and Cayenne (optional) – You’ll mix these together in Bowl #3 for the crispy, crunchy breading! The sweet coconut complements the delicate flavor of the shrimp perfectly, but you could use unsweetened if you prefer. The cayenne added a light kick that we loved, but feel free to leave that out if you don’t like a little spice! We used gluten-free panko, but feel free to replace this with ground pork rinds if you don’t have access to a gluten-free breadcrumb.
• Mayonnaise, Chili Garlic Sauce, and Sriracha – Stir these together for an easy dipping sauce with a bold flavor!

How to make popcorn shrimp and dipping sauce

This is a quick and simple recipe; all you need is 3 shallow bowls, a large frying pan, a paper towel lined plate, and some tongs. Just follow this easy step-by-step guide.

Make the dipping sauce

In a small bowl, combine your mayonnaise, chili garlic sauce, and sriracha. It just takes a quick stir, then store this in the fridge while you’re preparing your shrimp.

NOTE: This sauce is AMAZING with fish sticks, chicken nuggets, tuna wraps, salmon burgers, crab cakes, and more. It will keep in the fridge for weeks, so feel free to make a double or triple batch to pull out for all kinds of snacks and meals!

Prep your ingredients

Start with three shallow bowls for your breading station. Place flour, salt, and pepper into Bowl #1. In Bowl #2, beat your eggs with the chili garlic sauce. For Bowl #3, stir together the panko, coconut flakes, and spices.

Dry your shrimp on paper towels, pressing gently so the towels soak up any moisture. If your shrimp is wet when you start to bread them, the coating will have trouble sticking to the surface.

Bread the shrimp

Work each piece of shrimp through the assembly line of bowls, gently rolling/pressing them individually in bowls 1, 2, and 3 in order. I used my hands (one as the “dry” hand, one as the “wet” hand), but feel free to use a fork or tongs if you don’t like the mess. After the shrimp go through the third bowl with the bread crumbs, set the breaded shrimp on a plate, baking sheet, or cutting board as you work on the rest.

Fry breaded shrimp

Add about a 1/2-inch of oil to a large skillet. Heat the oil over medium heat (between 325 and 350 degrees F) and fry for 2-3 minutes, turning halfway through. Once golden brown on both sides, remove from the oil and set on a paper towel-lined plate. Once all are fried and cooked through, serve immediately with the dipping sauce.

Serve

These are amazing served piping hot and fresh with lemon or lime wedges on the side! Feel free to garnish with sesame seeds, chopped green onions, or fresh parsley/thyme/herbs with the dipping sauce in a separate bowl. To round this out as a meal, add fries (these green bean fries are a great healthy option), some simple coleslaw, or even brussels sprout fried rice to play up the Asian flavors!

Storage and Reheating

Allow your popcorn shrimp to cool completely before placing in an airtight container (any residual heat can turn into moisture that will lead the breading to become soggy). Store in the refrigerator up to 3 days. To keep these longer, you can freeze them! Simply place your fried popcorn shrimp on a plate or baking sheet in a single layer and freeze for 2-4 hours, then transfer to a freezer bag or container. They should keep up to 3 months.

To reheat, I recommend using the air fryer (390 degrees for 1-2 minutes), oven (350 degrees for 5-10 minutes), or in a skillet on the stovetop (medium heat 30-60 seconds on each side). The air fryer will get you the crispiest breading, but be careful that you don’t overcook them!

Tips, Tricks, and Variations

• Make sure the oil is the right temperature. If your oil is not hot enough, the breading will soak up the oil and become soggy instead of crisp. If your oil is too hot, the breading will burn before the shrimp is fully cooked through. I recommend using a meat thermometer or candy thermometer to ensure your oil is between 325 and 350 degrees F.
• Switch up the seasonings. Consider using paprika instead of cayenne if you want a milder spice, or swap it all out for your favorite Cajun seasoning for another amazing flavor option! Ranch seasoning, your favorite BBQ rub, Old Bay, Italian seasoning, or even a simple all-purpose blend would work great.
• Use a different sauce. The dipping sauce recipe included has a more Asian-inspired flavor that works so well with the light coconut flavor and slightly sweet shrimp. If you prefer, you could use tartar sauce, cocktail sauce, or your favorite dipping sauce. This lemon aioli would be fantastic (and great for picky eaters), too!

More gluten-free snack recipes:

• Keto Pepperoni Pizza Bites
• Easy Italian Sausage Balls
• Spinach Stuffed Mushrooms
• Instant Pot Stuffed Meatballs
• Easy Bacon Deviled Eggs