Popcorn Shrimp Bowl served with Green Beans.

Prep Time

20 min

Cook Time

18 min


3 - 4




  • 1lb small shrimp (peeled and deveined)
  • 1 1/4 cups all purporse flour
  • 2 tsp salt
  • 1/2 tsp paprika (smoked/regular)
  • 1/4 tsp pepper
  • 1/4 tsp garlic pwder
  • 1 egg
  • 1/4 cup milk
  • vegetable oil for frying
  • 2 tsp fresh parsley (choipped)
  • Cooked rice
  • 1/2 lb green beans (trimmed and blanched)
  • 4 tbsp Farm & Florist Garlic Chili Oil


Tips and Techniques

  • To help with consistent browning and avoid your shrimp from burning we suggest investing in a frying thermometer one that you can clip-onto the pot
  • This recipe can be adapted with a fryer, oven, or a air fryer
  • If frying in oil cool your shrimp in batches to avoid splatter, shrimp sticking to one another and uneven browning
  • We recommend the following shrimp sizes 36 — 40 count or 41 – 50 count


  1. In a medium bowl, mix together the flour, salt, paprika, pepper and garlic power.

  2. Pat the shrimp dry and place them in a large bowl. Add 1/4 cup of the flour mixture and toss to combine until the shrimp are all coated.

  3. Add 3in — 4in of oil in your pot and heat to 375°F (191°C).

  4. Grab a small bowl and whisk together milk and eggs.

  5. Take the shrimp and dip it into the combined milk and eggs mixture. (Wiping off excess) Then dip the shrimp into the seasoned flour and coat evenly.

  6. Depending on how big your pan is place 10 — 12 pieces in the oil and cook for 3 — 4 minutes on medium high or until shrimp is golden brown.

  7. Remove shrimp from oil and place on a cooling rack. Once excess oil has drained off put in a medium bowl and toss shrimp in Farm & Florist Garlic Chili oil for added flavour.

  8. Serve on top of a bed of cooked rice and green beans. Garnish with parsley or sliced avocado.


  • Your popcorn shrimp should be crispy on the outside and soft on the inside with a slight spring when you bite down. Normally visual cues will determine when your shrimp is done (turning opaque and get a slight pink tinge) but because they are battered it’s harder to spot, wait until the batter is a nice golden colour, remove and dry on a rack.