Popcorn Shrimp
Everyone will love these crunch fried morsels. Serve our popcorn shrimp, with spicy cocktail sauce and tartar sauce for dipping, as an appetizer for a summer soirée or enjoy as an entrée with a side of coleslaw. And be sure to use small shrimp for this recipe, 50 to 60 per pound, so they cook in a flash. This keeps them from getting tough and ensures that the batter turns ultra-crispy. Take no shortcuts with the dredging flour. The mix of six herbs and spices provides kick, and the cornmeal adds crunch.
Martha Stewart Living, June 2022