Cajun popcorn shrimp are bite sized shrimp coated in a seasoned flour crust and fried until golden, with a gentle kick of Cajun spice in every crunchy nugget.
The double dredge builds a crisp coating that clings to the shrimp, and the whole batch cooks in about 25 minutes. Serve them with your favorite dipping sauce for an appetizer or a casual dinner.
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Why This Cajun Popcorn Shrimp Recipe Works
Small shrimp are fully cooked in 2 to 3 minutes of frying, so they stay tender while the outside turns crisp. Smaller pieces also mean more crunchy surface area in every bite.
Seasoning the flour rather than the shrimp spreads flavor through the crust. Cajun seasoning brings garlic, paprika, and cayenne, so you need just salt and pepper to round it out.
The flour, egg, flour method creates a thicker coating. The first dusting helps the egg stick, and the second layer locks in a craggy crust that holds up to dipping.
Ingredients for Cajun Popcorn Shrimp
- 1 pound small or medium shrimp, peeled and deveined
- 1 cup all purpose flour
- 1 tbsp Cajun seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 large egg
- 1/4 cup milk
- 4 cups vegetable oil, for deep frying
- 2 tbsp chopped fresh parsley, for garnish
- Dipping sauce of your choice, for serving
Shrimp. Pat them very dry so the coating sticks. Small shrimp cook fastest and give the most crunch.
Flour. Plain all purpose flour makes a light crust that browns evenly.
Cajun seasoning. Check the label for salt, since some blends are very salty, and adjust the added salt to match.
Egg and milk. Whisked together, they form the glue between the two layers of flour.
Vegetable oil. Choose an oil with a high smoke point, because olive oil will smoke and burn at frying temperature.
How to Make Cajun Popcorn Shrimp
1. Heat the oil Pour the oil into a deep pot so it comes 3 to 4 inches up the sides, and heat it to 350 degrees F. Use an instant read or candy thermometer for accuracy.
2. Mix the dredge In a bowl, whisk together the flour, Cajun seasoning, salt, and pepper.
3. Make the egg wash In a separate bowl, whisk the egg and milk and set it aside.
4. Coat the shrimp Pour half of the flour mixture into a resealable bag, add the shrimp, and shake until coated.
5. Dip and dredge Shake off the excess, dip the shrimp in the egg mixture, then press them into the remaining flour in the bowl.
6. Fry in batches Fry 5 to 6 shrimp at a time for 2 to 3 minutes until golden brown on all sides and cooked through. Keep the oil at 350 degrees F between batches.
7. Drain and serve Lift the shrimp out with a spider or slotted spoon onto a paper towel lined plate. Repeat with the remaining shrimp, garnish with parsley, and serve hot.
How to Serve Cajun Popcorn Shrimp
Serve the shrimp hot with cocktail sauce, tartar sauce, or a spicy mayo for dipping. They go well with crispy homemade fries and macaroni salad with sour cream for a casual platter. A crisp Italian house salad lightens the plate, and a cold strawberry pineapple mojito makes a refreshing drink pairing.
How to Store and Reheat Cajun Popcorn Shrimp
Fried shrimp are tastiest right away. Cool leftovers and refrigerate them in an airtight container within 2 hours for up to 3 days. Reheat on a wire rack in a 400 degrees F oven until steaming hot and 165 degrees F in the center. Freezing is not recommended because the coating turns soggy.
Tips and Variations for Cajun Popcorn Shrimp
Dry the shrimp thoroughly. Moisture makes the coating slide off in the oil.
Use a thermometer. Oil at 350 degrees F fries the coating without soaking up grease.
Fry in small batches. Too many shrimp drop the oil temperature and make the coating soggy.
Use a dry hand and a wet hand. Keep one hand for the flour and the other for the egg to avoid clumpy fingers.
Skip olive oil. It has a low smoke point, so it burns before the shrimp finish.
Rest before serving. A minute on a rack keeps the bottoms from steaming.
Season the dipping sauce. Stir lemon juice and a pinch of cayenne into mayonnaise for a quick dip.
Handle hot oil carefully. Never leave hot oil unattended and keep a lid nearby. For general leftover guidance, the University of Minnesota Extension guide to storing leftovers is a handy reference.
Frequently Asked Questions About Cajun Popcorn Shrimp
Can I make cajun popcorn shrimp in an air fryer?
Yes, though the crust will be lighter. Spray the coated shrimp generously with oil and cook them in a single layer until golden.
What dipping sauce goes with cajun popcorn shrimp?
Cocktail sauce, tartar sauce, remoulade, or a spicy mayo all work well.
Can I freeze cajun popcorn shrimp?
Freezing is not recommended because the coating turns soggy when reheated. Refrigerate and finish within 3 days.
Do I have to use small shrimp?
Medium shrimp work too, but small ones cook fastest and give the most crunch. Cut larger shrimp into bite sized pieces.
Why is my coating falling off?
The shrimp were probably wet or the oil was too cool. Dry the shrimp well, press the flour on firmly, and fry at 350 degrees F.
Cajun Popcorn Shrimp
Equipment
- Deep heavy pot
- Instant read or candy thermometer
- Resealable bag
- Spider or slotted spoon
- Paper towels
Ingredients
Main Ingredients
- 1 lb small or medium shrimp peeled and deveined
- 1 cup all purpose flour
- 1 tbsp Cajun seasoning
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 large egg
- ¼ cup milk
- 4 cup vegetable oil for deep frying, about 3 to 4 inches deep
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the oil. Bring the oil to 350 degrees F in a deep pot and check it with a thermometer.
- Set up the station. Whisk the flour with the seasoning, salt, and pepper, and whisk the egg with the milk in a second bowl.
- Coat. Shake the dry shrimp in half of the flour in a bag, dip them in the egg mixture, then press them into the remaining flour.
- Fry. Fry 5 to 6 shrimp at a time for 2 to 3 minutes until golden and cooked through.
- Drain. Move to a paper towel lined plate, sprinkle with parsley, and serve hot.
