Popcorn-Coated Popcorn Shrimp

Popcorn-coated popcorn shrimp not only makes far too much sense but tastes great too!


  • For the shrimp:
  • 1 pound small to medium-sized shrimp, shelled and deveined
  • 1 cup all-purpose flour, divided
  • 3 cups popped popcorn
  • Salt and pepper
  • 2 eggs, beaten
  • Vegetable oil
  • For the cocktail sauce:
  • 1/2 cup ketchup
  • 2 tablespoons fresh horseradish, finely grated
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • Tabasco sauce or hot sauce
  • Salt and pepper, to taste


  1. In a medium saucepan, heat oil to 350 degrees.
  2. In a food processor, add 1/2 cup flour, popcorn, salt and pepper, and pulse until finely ground.
  3. Coat shrimp with the remaining 1/2 cup of flour. Dredge shrimp in beaten eggs followed by popcorn flour mixture. Add shrimp to preheated oil, and fry until golden brown, about 4 minutes. Remove from oil and place on paper towels to dry.
  4. In a small bowl, combine all cocktail sauce ingredients. Serve alongside the popcorn shrimp.