Name: Popcorn Shrimp
Total time: 1 h 30 min
Ingredients: 1 1/2 pounds medium/large (31 to 40 per pound) shrimp , peeled, deveined, and tails discarded; 3 quarts peanut or vegetable oil , for frying; 1 teaspoon grated lemon zest; 1 garlic clove , minced; 1 1/2 tablespoons Old Bay seasoning; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 2 teaspoons pepper; 1 teaspoon baking powder; 1 1/2 cups bottled clam juice

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 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.

Before You Begin

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

Instructions

Toss shrimp, 1 tablespoon oil, lemon zest, garlic, and ½ teaspoon Old Bay in large bowl. Refrigerate, covered, for at least 30 minutes or up to 1 hour.

Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 375 degrees. Combine flour, cornstarch, remaining Old Bay, pepper, and baking powder in large bowl. Stir clam juice into flour mixture until smooth. Fold marinated shrimp into batter until evenly coated.

Working quickly, add quarter of shrimp, 1 at a time, to oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain on paper towel-lined plate, then transfer shrimp to wire rack set inside rimmed baking sheet. Place shrimp in oven. Bring oil back to 375 degrees and repeat with remaining shrimp. Serve.