Red Lobster Popcorn Shrimps Copycat Recipe

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Are you a seafood lover looking for a simple yet crunchy snack to enjoy? Well then, try this homemade Red Lobster Popcorn Shrimps. You can make it at home all by following the copycat recipe.

These little treats can be deep fried, air-fried, or baked. As the name suggests, they are not real popcorn flavored with shrimp. They are bite-sized shrimp, small enough to be called popcorn.

Personally, chicken popcorn has been my all-time favorite snack, but after trying these, I became a huge fan of shrimp popcorn too. I love making these over chicken popcorn now because they cook faster. They also have a rich and bold flavor.

The best part is that the shrimp is perfectly crisp and seasoned and their crunchy coating does not overpower the tender shrimps inside. Moreover, I like to customize the recipe by adding a hint of garlic and lemon to suit my taste buds.

What's In The Post

Equipment Required

Baking Sheet: I use these to spread the shrimp in a single layer.
Wire Rack: Whenever I want to achieve extra crispiness without flipping the shrimp, I place them on a wire rack on the baking sheet.
Mixing Bowls: Three mixing bowls are needed: one for the egg and water mixture, the other for the flour mixture, and the last for the breadcrumbs mixture.
Tongs: I keep this handy to turn the shrimps without damaging the coating.
Skillet: You will need a skillet to deep fry the shrimp.
Paper Towels: I also use paper towels to drain excess oil from the shrimp after frying them.

Red Lobster Popcorn Shrimp Ingredients & Substitutions

Note: The ingredients below will help you serve 4 people.

2 Large Eggs
2 Tablespoons Water
½ Cup All-Purpose Flour: I use almond flour or cornstarch if I’m out of all-purpose flour.
½ Teaspoon Salt
½ Teaspoon Black Pepper
1 Cup Panko Bread Crumbs: You can also use homemade breadcrumbs or crushed cornflakes.
½ Cup Seasoned Bread Crumbs: Crushed crackers or plain bread crumbs mixed with Italian seasonings are the best alternatives.
2 Teaspoons Garlic Powder: Out of garlic powder? Minced garlic, garlic salt or granulated garlic can also work well.
1 Teaspoon Smoked Paprika: When you run out of smoked paprika, I recommend substituting chipotle powder, red pepper flakes, or red chili powder.
1 Pound Small Shrimp, peeled, and deveined: Fresh and frozen shrimps can also be used.
Cooking Spray or Oil For Cooking

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	15 Minutes	30 Minutes

How To Make Red Lobster Popcorn Shrimp At Home

Step 1

Whisk the eggs and water in a bowl.

Step 2

Place the all-purpose flour in a separate shallow bowl and season it with salt and pepper.

Step 3

Now, take breadcrumbs in a separate bowl.

Step 4

Add paprika and garlic powder to the bowl containing the breadcrumbs.

Step 5

Add salt and pepper again.

Step 6

Dip the shrimp in egg mixture and all-purpose flour mixture and then into the bread crumbs, gently pressing to adhere.

Step 7

Preheat the oven to 400°F. Spray shrimp with cooking spray until well coated. Place in a single layer on a baking sheet.

Step 8

Bake for 6 minutes. Flip shrimp and bake for an additional 10 minutes or until cooked through.

Step 9

Your Red Lobster Popcorn Shrimps are ready.

Expert Tips That I Recommend

After dipping my shrimp in the wet mix, I let it rest for a while and then dipped it again in the mix. This gives my popcorn shrimp a crispy and thick finish.
Before baking, I refrigerate my shrimp for at least 20 minutes. This enables the wet coating to stick better and set properly.
I lightly brush some oil over the shrimp after placing them on a baking sheet. This gives the shrimp a golden crust.
To remove excess moisture, I pat the shrimp dry with a paper towel before putting them in the breadcrumbs mixture, as moisture can make the coating soggy.
I keep an eye on the cooking time as the shrimp get rubbery when overcooked.

FAQs About Red Lobster Popcorn Shrimp

Why is the shrimp popcorn soggy after baking?

If you overcrowd the baking sheet, the shrimp will steam instead of baking, making them soggy. Also, make sure to pat the shrimp dry with a paper towel before you bake them.

Why is this shrimp not getting crispy?

If you do not preheat the oven or use less oil to brush over the shrimp, they will not become crisp. So make sure to preheat your oven to 400°F before you place the shrimp in it and lightly brush some oil over them to ensure a perfect crisp.

Why is the shrimp rubbery or tough?

If you overcook the shrimp, they will become rubbery. Make sure to cook them only for the required amount of time (6-8 minutes) and remove them from the oven as soon as they become opaque and firm.

Why is the coating clumpy?

If you do not evenly coat the shrimp before breading or the wet mixture is very thick, the coating can become lumpy and uneven. To prevent this, make sure to make a batter that is neither too thick nor too runny. Also, toss the shrimp in small batches and pat them dry before dipping them into the bread mixture.

Why do these shrimps shrink during baking?

If you overcook the shrimp, they will shrink. Hence, make sure to preheat the oven to the required temperature of 400°F and bake them only until they become pink and opaque.

Why are these shrimps sticking to the baking sheet?

If you do not grease the baking sheet with enough oil, the shrimp will stick to it. So, make sure to line the baking sheet with parchment paper or grease it with oil to prevent the shrimp from sticking. Also, use a wire rack over the baking sheet for a crispier finish.

Why is the taste of the shrimp too fishy?

If you use stale shrimp or do not rinse them properly before cooking, they might taste fishy.

Can I make this recipe in advance?

Yes, you can bread the shrimp and refrigerate them for up to 24 hours before cooking. Just make sure to cover them to avoid drying out.

Nutritional Information Per Serving

This Red Lobster Popcorn Shrimp recipe is considerably healthy. Shrimps are high in protein and less in fat. Moreover, they are baked, saving them from soaking extra fat from deep-frying.

Calories	292 kcal
Carbohydrates	36g
Protein	24g
Fat	5g
Saturated Fat	1g
Polyunsaturated Fat	1g
Monounsaturated Fat	1g
Trans Fat	1g
Cholesterol	225 mg
Sodium	1276 mg
Potassium	269 mg
Fibre	2g
Sugar	2g
Vitamin A	598 IU
Vitamin C	1mg
Calcium	133 mg
Iron	3 mg

Well, this Red Lobster Popcorn Shrimp works well for people on a pescatarian diet.

Recipe Variations For Different Diets

Gluten-Free: Making a gluten-free version of this popcorn shrimp is pretty easy. I simply replace all-purpose flour with almond flour or rice flour, panko, and seasoned bread crumbs with crushed corn flakes.
Keto-Friendly: Just ditched the all-purpose flour and used almond flour instead. Then, I substituted panko breadcrumbs with almond flour and seasoned breadcrumbs with crushed pork rinds and parmesan cheese. After that, I used avocado oil to brush over the shrimp on the baking sheet.
Low-Sodium: This recipe is considerably high in sodium, so I used whole wheat flour instead of all-purpose flour for a low-sodium option and skipped using salt entirely. Moreover, I used rice crackers in place of breadcrumbs, fresh garlic instead of garlic powder, and freshly ground chilli powder instead of smoked paprika.

Storing And Reheating This Recipe

Storing

Refrigerator: first allow them to cool down to room temperature on a wire rack before storing them. Then, I transfer them to an airtight container to keep them fresh. I layer them with parchment paper and then transfer them to the refrigerator, where they stay good for up to 3-4 days.
Freezing: I arrange them in a single layer on a baking sheet and place them in the freezer until they are solid. This usually takes 1-2 hours. Once completely frozen, I transfer them to a freezer-safe bag or an airtight container and place them in the freezer, where they can be preserved for up to 2-3 months.

Reheating

Oven: I first preheat my oven to 350°F. Then, I arrange them on a baking sheet in a single layer and reheat them for 5 to 10 minutes, flipping halfway through until they are completely heated. The oven helps restore the crispiness of my shrimp, ensuring an even, thorough reheating.
Air Fryer: Simply preheat the air fryer to 350°F and arrange the shrimp in a single layer in the basket. I make sure not to overcrowd the basket and fry them in batches. I air fry them for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
Microwave: Sometimes, I also prefer reheating smaller portions of my popcorn shrimp in microwave. All you have to do is place the baking dish in the microwave and reheat for 2 minutes.

What To Serve With This Recipe

Talking about the serving suggestion, there are ample sauces and dishes that taste best with these popcorn shrimp. First, I love to serve them with Tartar Sauce or Cocktail Sauce to add a tangy and spicy flavour to crispy shrimp. Then there is Garlic Sauce, which provides a savoury note to the popcorn.

To add a refreshing crunch, I also serve it alongside some Coleslaw. This not only makes the entire meal healthy but also adds a refreshing crunch that complements the crispy popcorn. For a lighter option, I have it with Rice Pilaf or French Fries.

Printable Version

More Red Lobster Recipes That You Can Try

Delicious cheddar bay biscuits — Red Lobster Cheddar Biscuits

How To Make Red Lobster Bacon Potato Soup At Home — Red Lobster Cheddar Biscuits

Conclusion

This Red Lobster Popcorn Shrimp is a crowd-pleasing appetizer with a crispy exterior and juicy, tender interior. It has irresistible flavors and can be served with different sauces.

Hence, why wait until you can pop these delights while watching your favorite suspense drama? Also, make sure to share it with your friends. I’m sure they’ll be begging for more.