Popcorn Shrimp

Battered and fried popcorn shrimp is such a treat. Sometimes I convince myself it's healthy since it's, you know, shrimp. (Don't listen to me.) This is a great classic recipe that you can serve in little baskets like you'd find at a seaside shack, or piled onto a pretty platter for a fancy party. You could even slap it on a hoagie roll to make these shrimp po'boys! I can't think of a single occasion where shrimp recipes like this aren't welcome. Just make sure you stir up the cocktail sauce first and pop it in the fridge so the flavors have a chance to meld. Once the shrimp are crispy, golden, and beautiful, give 'em a good squeeze of lemon and enjoy while they're hot!

Can you use frozen shrimp to make popcorn shrimp?

Yes! Frozen shrimp works great for this recipe, as long as you thaw it first. When grocery shopping, look for medium (41 to 50 count) shrimp that are already peeled and deveined.

What's the best way to thaw frozen shrimp?

Well, the easiest way is to transfer the unopened package to the fridge the night before (place the package on a rimmed sheet pan or paper towel-lined plate to catch any drips.) You can thaw shrimp faster by transferring it to a zip-top plastic bag and submerging it in cold water. Place a heavy bowl or plate on top of the bag to keep it from floating to the surface and change the water every 30 minutes until the shrimp is fully thawed. Pat the shrimp dry before you begin the recipe.