Get ready to Pop-pop that trigger finger on this Finger licking Popcorn Shrimp! This recipe is Dan-good and the perfect amount of crispy, thanks to the breading and air fryer. This dish is great as an appetizer at parties or as a main course for dinner!
The dish is referred to as popcorn shrimp because it’s perfectly bite-sized pieces of battered shrimp that are often eaten by the handful! Just like you’d eat popcorn!
Mix together your flour and Dan-O’s Original Seasoning to create a dredging flour for the shrimp. Toss the shrimp in the flour, fully coated then dip into your beaten egg. Toss the egg-covered shrimp in the panko breadcrumbs. Set the breaded shrimp in the tray of the air-fryer and cook at 400 degrees Fahrenheit for 8 minutes.
Popcorn shrimp should really be made with very small shrimp to make them bite-sized and easy to pick up by the handful. We recommend a 61/70 or 51/60 shrimp. Understand you may need to adjust your cooking time based on the size of your shrimp.
Mexican: Use Dan-O’s Spicy and ¼ tsp of Cumin to the flour mixture.
Chipotle: Use Dan-O’s Chipotle and serve with remoulade.
Asian: Add ¼ tsp of ground ginger, and ½ teaspoon of five-spice powder to flour. Top the shrimp with sesame seeds and sliced green onions.
Cocktail sauce is the gold standard for popcorn shrimp but you could serve this up with some signature Yum-Yum Sauce or Dan-O’s Triple Threat Aioli. IF you’re using the Chipotle variation, try some remoulade with it.
Homemade Cocktail Sauce: