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Joes Crab Shack Popcorn Shrimp

Make Joes Crab Shack Popcorn shrimp at home with this easy copycat recipe.

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 3
Calories: 441 kcal
Course: Main Course

Ingredients

  • 1 pound Small Fresh Shrimp (cleaned and shelled)
  • 4 tablespoons cornstarch
  • 2 eggs beaten
  • 1/4 cup water
  • 1 cup Cracker Meal
  • 1 teaspoon  garlic powder
  • 1 teaspoon Creole Seasoning
  • 1 teaspoon brown sugar
  • 1/3 cup Plain Bread Crumbs
  • 1/3 cup flour
  • 1 1/2 teaspoons Tobasco sauce
  • 1/2 teaspoon paprika
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Place shrimp in a bowl, add garlic powder, brown sugar, and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in the refrigerator. Beat egg and add water, blend well, set aside. Mix flour, cracker meal, bread crumbs paprika and Creole seasoning together and blend well. 
  2. Assemble for frying of shrimp, one bowl for cornstarch, one bowl for egg wash, and one bowl for cracker mixture. Heat oil for frying, use your favorite form of deep frying. One piece at a time dust shrimp with cornstarch, then place lightly in egg wash then roll in cracker crumb mixture. Fry until done. Shrimp will float to top when cooked through, remove when done and place on paper towels. Serve with your favorite tarter or seafood sauce.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 44g (15%) Protein 39g (78%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 490mg (163%) Sodium 1484mg (62%) Potassium 248mg (7%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 600IU (12%) Vitamin C 6.7mg (7%) Calcium 288mg (29%) Iron 5.9mg (33%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 44g 15%
Protein 39g 78%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 490mg 163%
Sodium 1484mg 62%
Potassium 248mg 5%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 600IU 12%
Vitamin C 6.7mg 7%
Calcium 288mg 29%
Iron 5.9mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.