Popcorn Shrimp
Crunchy and sweet fried shrimp are delicious when served as an appetizer or snack!
Servings: 6
Ingredients
- 2 pounds medium/large 31 to 40 per pound shrimp, peeled, deveined, and tails discarded
- 1 teaspoon grated lemon zest
- 1 large clove garlic finely grated on a microplane
- 1 ½ tablespoons Old Bay seasoning divided
- 1 ½ cups unbleached all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 ½ teaspoons freshly ground black pepper
- ¼ teaspoon cayenne pepper optional
- 1 cup bottled clam juice
- ½ cup chicken broth
- 3 quarts vegetable oil
Accompaniments
- Tabasco hot sauce
- Cocktail Sauce
Instructions
- In a large ziploc bag combine shrimp, lemon zest, garlic, and ½ teaspoon of Old Bay. Gently massage the ingredients together. Refrigerate for at least 30 minutes or up to 1 hour.
- Adjust the oven rack to middle position and preheat the oven to 200°F. Heat the oil in a large Dutch-oven over medium-high heat to 375°F.
- In a medium bowl whisk together the flour, cornstarch, remaining Old Bay, baking powder, black pepper, and cayenne pepper. Stir in the clam juice and chicken broth, whisking until smooth. Fold marinated shrimp into the batter until evenly coated.
- Working quickly, add one quarter of the shrimp, one at a time (to prevent clumping), to oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain on paper towel-lined plates, then transfer to a wire rack set inside a rimmed baking sheet. Place the shrimp in the oven to keep warm until ready to serve. Return oil temperature to 375°F and repeat with remaining shrimp. Serve with hot sauce and cocktail sauce. Enjoy!
Nutrition
Calories: 368kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 1144mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg
