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Popcorn Shrimps

These popcorn shrimps makes a great pub grub. They are light, crunchy on the outside, but moist on the inside. The shrimps are coated with a variety of breadcrumbs called Panko. Panko is used widely in Japanese cuisine used to create a crunchy coating for fried foods. The airy lightness texture of the breadcrumbs creates a delicious crunchy crust.

Popcorn Shrimps


1 lb (454 g) Shrimps (Preferably size 51/60 per lb)
3 Large Eggs, Lightly Beaten
1/2 Cup All Purpose Flour
1 Packet (150 g) Japanese Panko
2 tsp Dried Parsley
2 Tbsp Cayenne Pepper
1 1/2 Tbsp Smoked Paprika
1 1/2 tsp Sea Salt
Lemon Wedges
Some Freshly Chopped Parsley


Clean and shell the shrimps. Drain and pat dry.

In a large bowl, add the breadcrumbs, parsley, cayenne pepper, smoked paprika and sea salt. Mix until well combined.

To fry the shrimps: Toss the shrimps into the flour and shake off the excess flour. Then dip the shrimp in the egg and then into the breadcrumbs mixture, making sure to cover the entire shrimp.

Fry the shrimps in batches until light golden brown in color. To serve, top the shrimps with some chopped parsley and some lemon wedges on the side.


  1. I love this! The first time I had it was at my friend's party and these (made by her mother) was cleaned off the plate almost as soon as it was plated!

  2. These look fabulous! I love shrimp in all its forms, and popcorn shrimp are one of my favorites. I love how you presented them, too!

  3. With shrimps like these, who needs to go to those chain restaurants and pay a lot of money for them? I am finding myself more and more turned off by the food quality of the chain restaurants and I am not talking about the fast food kind!

    Thanks for sharing the recipe and fantastic food porn :-)

  4. @Mrs Ergül: Ha Ha! Guess, it's the same here. (All polished up!)

    @Carrie: Thanks.

    @Tuty: Your statement is so true! Thanks for the comments;)

  5. That shrimp looks so good! Perfectly golden brown and crispy!


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