Popcorn Shrimp with Comeback Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Shellfish · high-protein

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Ingredients

• 3/4 lb small shrimp (51/60), peeled
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1/4 cup cornstarch
• 3 cups peanut oil
• 1/2 cup mayonnaise
• 1/4 cup chili sauce
• 1/2 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1 lemon

Method (tap to check — screen stays awake)

1. Whisk the mayonnaise, chili sauce, Worcestershire, hot sauce, half the garlic powder and a squeeze of lemon into the comeback sauce and refrigerate it while you fry.
2. Toss the shrimp with the buttermilk and a teaspoon of the salt and leave 10 minutes.
3. Mix the flour, cornmeal, cornstarch, the remaining garlic powder, paprika, cayenne and remaining salt in a large bowl.
4. Pour the oil into a heavy pot no more than halfway up the sides and heat it to 375°F on a clip-on thermometer.
5. Lift a handful of shrimp from the buttermilk, let them drip, toss them in the dry mix until fully coated and shake off the loose flour in a sieve.
6. Fry in batches of about 15 for 2 to 3 minutes, until the coating is deep golden and crisp and the shrimp are opaque and curled — crowding drops the oil and gives you soggy coating.
7. Lift onto a rack set over a sheet pan, salt immediately, and let the oil climb back to 375°F before the next batch.
8. Serve straight away with the cold comeback sauce and lemon wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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