Popcorn Shrimp

From Cook's Country | February/March 2011

Why this recipe works:

A basic batter of flour and water fried up soft and bready on initials batches of our Popcorn Shrimp. To create a more solid crunch, we replaced some of the flour with cornstarch. A little baking powder increased browning and added a bit of lift to the batter. To impart a brininess that… read more

A basic batter of flour and water fried up soft and bready on initials batches of our Popcorn Shrimp. To create a more solid crunch, we replaced some of the flour with cornstarch. A little baking powder increased browning and added a bit of lift to the batter. To impart a brininess that complemented the shrimp, we replaced the water in our batter with clam juice. We also reduced the amount of liquid to help the batter cling to the shrimp.

Most recipes recommend using super-small shrimp, but we found that shrimp too small overcooked easily and got lost in the batter. After testing every size we could find, we settled on 31/40 count (medium-large) as the optimal size.

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Serves 4

Leave plenty of space between the frying shrimp to prevent them from sticking.

Ingredients

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