30 minutes

Popcorn Shrimp

When learning to deep fry, shrimp are a great place to start - they cook quickly and you can use the color of the batter in the oil to know when they're done.

INGREDIENTS

  • 2 quarts of neutral oil (vegetable or peanut oil)
  • 1 cup all-purpose flour
  • 1 egg
  • ½ cup milk
  • 1 cup dry bread crumbs
  • 1 ¼ teaspoons salt
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 lb of shrimp (peeled and deveined) 

TOOLS YOU NEED

  • Abbio Stock Pot
  • Oil strainer, spider, slotted spoon, colander or similar 
  • Thermometer 
  • Mixing bowls 

    PREP

    • If using frozen shrimp, be sure to defrost and dry well before cooking. 
    • Set a towel or two aside before you begin cooking, thing may get messy! 

    RECIPE DIRECTIONS

    1. Heat oil Abbio Stock Pot to 350 degrees. 
    2. Put flour in one bowl, and combine bread crumbs, salt, basil, red pepper, garlic powder, and onion powder in a second bowl. 
    3. In a third bowl, whisk egg and milk.
    4. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
    5. Gently press shrimp into flour to coat and shake off excess.
    6. Dip into egg mixture and press into bowl with spices and bread crumbs. 
    7. Place the breaded shrimp onto a plate while breading the rest; do not stack.
    8. Deep fry breaded shrimp in preheated oil for about 2 minutes, until golden brown. Watch your shrimp carefully as you cook them - if the batter begins to turn black, they are overcooked! 
    9. Using your slotted spoon or spider, carefully lift your shrimp out of the oil.
    10. Transfer shrimp to a paper towel-lined platter to drain.
    11. Serve with lemon and cocktail sauce and enjoy! 

     

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