Buttermilk-battered Popcorn Shrimp

Main Course

Recipe first appeared Sept/Oct 2015 Louisiana Kitchen & Culture

Serves 2 to 4

  • 1 sleeve saltine crackers, finely crushed
  • 1 cup plain flour
  • salt, black pepper, and cayenne pepper
  • 2/3 cup buttermilk
  • 1 egg
  • 1 pound cleaned small shrimp
  • cooking oil, for frying

Buttermilk-Battered Popcorn Shrimp

Click image to enlarge



Combine cracker crumbs, flour, salt, and peppers in a large mixing bowl; taste and adjust seasoning as desired.

Place buttermilk and egg in another mixing bowl; whisk to combine.

Plac a large Dutch oven over high heat; pour cooking oil to 2 inches deep. Heat oil to 360˚F.

Add shrimp to egg wash; stire. Using a slotted spoon, working in batches, scoop shrimp from egg wash and toss in cracker crumb mixture. Carefully transfer to hot oil and fry until golden, 2 to 4 minutes. Using a slotted spatula or skimmer, transfer to paper towels to drain; repeat until all shrimp are fried. Serve at once with your favorite tartar sauce, cocktail sauce, or remoulade.


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