Crispy Popcorn Shrimp Loaded Fries

• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt to taste
• Vegetable oil for frying
• 4 cups fries, store-bought or homemade
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Fresh parsley, chopped for garnish

Steps

1. 1 In a bowl, toss shrimp with cornstarch, paprika, garlic powder, cayenne, and salt.
2. 2 Heat oil in a deep skillet over medium-high heat.
3. 3 Fry shrimp in batches until golden and crispy, about 2-3 minutes per batch.
4. 4 Drain on paper towels.
5. 5 Prepare fries according to package instructions or your recipe.
6. 6 Whisk mayonnaise, lemon juice, and minced garlic to make the aioli.
7. 7 Assemble fries on a plate, top with shrimp, drizzle with aioli, and sprinkle with parsley.

Equipment

• Deep skillet
• Saucepan
• Slotted spoon
• Baking sheet

Variations

• Add a squeeze of lime for a zesty kick.
• Toss fries with Parmesan and garlic powder before baking.

Substitutions

• If cornstarch is unavailable, use all-purpose flour.
• Swap shrimp for chicken tenders for a poultry twist.

Pairings

• A crisp lager complements the crispy shrimp.
• Serve with a tangy coleslaw on the side.

Nutrition

Tips

• For extra crispy shrimp, double dredge in cornstarch.
• Ensure oil is hot enough to prevent shrimp from absorbing too much oil.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for crispiness.

Freezing: Shrimp and fries freeze well separately. Freeze uncooked shrimp for up to 3 months. Fries are best enjoyed fresh.

Serving Suggestions

• Serve with a side of coleslaw.
• Pair with your favorite dipping sauces like ranch or spicy mayo.

FAQ