Cajun Popcorn Shrimp with Creamy Dipping Sauce

Why You’ll Love This Recipe

• Ultra-craggy crust from a cornmeal–cornstarch dredge that stays shatter-crisp.
• Buttermilk brine seasons the shrimp all the way through without making it tough.
• Balanced Cajun heat: zippy but not overwhelming, easily adjustable.
• Fast and fry-friendly: 2 minutes per batch, perfect for weeknights or game day.

Grocery List

• Produce: 1 lemon, fresh chives or parsley (optional)
• Dairy: Cultured buttermilk, sour cream
• Pantry: Small raw shrimp (51–60 count), mayonnaise, all-purpose flour, fine yellow cornmeal (corn flour), cornstarch, baking powder, hot sauce, Dijon or Creole mustard, paprika, garlic powder, onion powder, cayenne, black pepper, kosher salt, neutral frying oil

Full Ingredients

Shrimp & Buttermilk Brine

• 1 lb small raw shrimp (51–60 count), peeled, deveined, tails removed
• 1 cup cultured buttermilk
• 2 tsp kosher salt
• 1 tsp hot sauce (Louisiana-style)
• 1 tsp sugar
• 1 tsp paprika
• 3/4 tsp garlic powder
• 1/2 tsp onion powder

Cajun-Spiced Cornflour Breading

• 2/3 cup fine yellow cornmeal (also labeled corn flour in some markets)
• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 2 tsp paprika
• 1/2 tsp cayenne pepper (use 1 tsp for extra heat)
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper

For Frying

• 2 quarts peanut, canola, or other neutral high-heat oil
• Kosher salt for finishing

Creamy Peppery Dipping Sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp buttermilk
• 1 tbsp fresh lemon juice
• 2 tsp Dijon or Creole mustard
• 1–2 tsp hot sauce (to taste)
• 1 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• Pinch of cayenne (optional)
• 1 tbsp finely chopped chives or parsley (optional)

For Serving

• Lemon wedges
• Chopped parsley or chives (optional)

Step-by-Step Instructions

Step 1: Brine the shrimp

In a medium bowl, whisk buttermilk, kosher salt, hot sauce, sugar, paprika, garlic powder, and onion powder. Add shrimp and stir to coat. Refrigerate for 20 minutes. This quick brine seasons the shrimp and keeps it juicy.

Step 2: Mix the Cajun cornflour dredge

In a large shallow bowl, whisk the cornmeal, all-purpose flour, cornstarch, baking powder, kosher salt, paprika, cayenne, garlic powder, onion powder, and black pepper until evenly combined. Set a wire rack over a rimmed sheet pan for the breaded shrimp to rest.

Step 3: Create shaggy bits for extra crunch

Lift the shrimp from the brine, letting excess drip back into the bowl, and reserve 2–3 tablespoons of the brine. Sprinkle the reserved brine over the dredge and toss with your fingertips to form small clumps. Add the shrimp to the dredge and toss, pressing to adhere lots of craggy coating. Transfer to the rack and let rest 10 minutes to hydrate the flour and set the crust.

Step 4: Heat the oil

Pour oil into a heavy Dutch oven to a depth of 2 inches. Heat over medium-high to 355°F (179°C). Adjust heat to maintain 340–360°F during frying. Keep a second rack-lined sheet pan nearby for draining.

Step 5: Fry in batches

Fry the shrimp in 3 batches, gently shaking off excess dredge before they go in. Cook 1.5–2 minutes per batch, stirring once, until deep golden and crisp. Use a spider to transfer shrimp to the rack and immediately sprinkle with a pinch of kosher salt. Skim any floating flour bits between batches and return oil to temperature.

Step 6: Whisk the creamy peppery sauce

While the shrimp fry, whisk mayonnaise, sour cream, buttermilk, lemon juice, mustard, hot sauce, black pepper, and garlic powder until smooth. Add a pinch of cayenne and herbs if you like. Taste and adjust lemon, salt, and pepper.

Step 7: Serve hot and crisp

Pile the popcorn shrimp on a warm platter. Garnish with chopped parsley or chives and serve immediately with lemon wedges and the peppery dipping sauce. The contrast of tangy sauce and shatter-crisp coating is the magic.

Pro Tips

• Shaggy dredge is key: moist clumps in the flour create that signature craggy crust.
• Do not over-brine: 20–30 minutes is plenty; longer can soften the coating.
• Keep it hot: fry at 340–360°F and avoid overcrowding to prevent soggy crust.
• Use small shrimp: 51–60 count gives the classic popcorn bite and quick cook time.
• Season while hot: a light sprinkle of salt right out of the oil makes flavors pop.

Variations

• Extra Spicy: Increase cayenne to 1 tsp and add 1/2 tsp white pepper to the dredge.
• Air Fryer: Mist breaded shrimp lightly with oil. Air fry at 400°F for 6–8 minutes, shaking halfway. Not as craggy as deep-fried, but still crisp.
• Gluten-Free: Replace all-purpose flour with an equal amount of fine white rice flour.

Storage & Make-Ahead

Mix the dredge up to 1 week ahead and store airtight. Brine shrimp up to 30 minutes before cooking. For freezer prep, bread shrimp, freeze on a sheet pan until solid, then bag for up to 1 month; fry from frozen at 360°F for 2–3 minutes. Leftover fried shrimp keep 2 days in the fridge; re-crisp in a 400°F air fryer for 4–6 minutes or a 425°F oven for 8–10 minutes. Sauce keeps 4 days refrigerated.

Nutrition (per serving)

Approximate: 370 calories; 19g protein; 21g fat; 24g carbohydrates; 1g fiber; 1040mg sodium (varies with finishing salt). Calculated for 1/4 of recipe plus about 2 tablespoons dipping sauce.