Low Sodium Fried Popcorn Shrimp

Savor every crispy, golden bite of this Low Sodium Fried Popcorn Shrimp, a healthier take on a classic seafood favorite. Tender, bite-sized shrimp are marinated in a tangy buttermilk and egg mixture before being coated in a flavorful blend of all-purpose flour, cornmeal, garlic powder, onion powder, and paprika. A dash of optional cayenne pepper adds a subtle kick for those who love a little heat! Designed to deliver crave-worthy crunch without the extra salt, this recipe is perfect for anyone looking to enjoy indulgent fried shrimp while maintaining a low-sodium diet. Fried to perfection in hot oil, these shrimp are irresistibly crispy on the outside and juicy on the inside. Serve them hot with fresh lemon wedges for a burst of citrusy brightness that elevates every bite. Ready in just 30 minutes, this dish is an ideal appetizer or light meal for seafood lovers who crave flavor without compromise!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound small shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 0.5 cup cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional)
• 1 egg
• 2 cups vegetable oil or canola oil for frying
• 1 lemon wedges (for serving)

Directions

Step 1

In a mixing bowl, combine the buttermilk and egg, and whisk until well blended. Add the shrimp to the mixture, ensuring all are well coated. Cover and refrigerate for at least 15 minutes to marinate.

Step 2

In another large bowl or a shallow dish, mix together the flour, cornmeal, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. This mixture will serve as the coating for the shrimp.

Step 3

Heat the vegetable oil in a deep fryer or large heavy skillet to 350°F (175°C). Use a thermometer to ensure the oil reaches the correct temperature for frying.

Step 4

Remove the shrimp from the buttermilk mixture, allowing excess to drip off, and then dredge each shrimp in the flour and cornmeal coating, ensuring each is thoroughly and evenly coated.

Step 5

Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry each batch for about 2-3 minutes, or until golden brown and crispy.

Step 6

Use a slotted spoon or skimmer to remove the shrimp from the oil and drain on a plate lined with paper towels to absorb excess oil.

Step 7

Serve the low sodium fried popcorn shrimp hot with lemon wedges on the side for squeezing over, which adds a nice citrus brightness without adding sodium.

Nutrition Facts

Serving size	(1480.3g)

Amount per serving	% Daily Value*
Calories	5590.1

Total Fat 495.7g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1082.0mg	0%
Sodium 1228.7mg	0%
Total Carbohydrate 193.8g	0%
Dietary Fiber 13.6g	0%
Total Sugars 14.7g
Protein 143.7g	0%

Vitamin D 174.9IU	0%
Calcium 538.1mg	0%
Iron 11.9mg	0%
Potassium 2042.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.8%

Protein: 9.9%

Carbs: 13.3%