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Mexican Popcorn Shrimp with Hot Sauce

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  • Prep 5 min
  • Total 45 min
  • Ingredients 7
  • Servings 3
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Have you tried Mexican popcorn shrimp with hot sauce? They’re delicious as a snack, served with lemon juice and hot sauce. But they’re also rich in tacos or toast and you can make them at home easily. I recommend that you look for the tiny or cocktail shrimp to achieve a popcorn-like appearance, however, if you don’t find it you can use other shrimp. I hope you like them.
by Silvia Martinez
Updated Feb 14, 2017
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  • 3/4 lb. cocktail shrimp, deveined and peeled
  • 2 tablespoons of hot sauce and to taste when serving
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup frying oil
  • 1/3 cup flour
  • Lemons, when serving


  • 1
    Stir the shrimp with the hot sauce and salt, set aside.
  • 2
    Separate the yolks from the egg whites. Beat the egg whites with a fork until light and foamy. Add the yolks and beat to integrate.
  • 3
    Heat the oil in a deep fryer.
  • 4
    Sprinkle the flour over the shrimp and stir until thoroughly blended.
  • 5
    Poor eggs on top of shrimp, stir until completely covered and carefully place into fryer.
  • 6
    Fry for 2-3 minutes or until golden brown. Remove from the pan and place on a plate covered with paper towels or brown paper to absorb the extra oil.
  • 7
    Repeat until you finish with all the shrimp. Depending on the size of your pot and the size of the shrimp, it will take about 4-5 batches.
  • 8
    Serve with hot sauce and lemon juice.

Expert Tips

  • tip 1
    If you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, put them in the oven for a few minutes.

Nutrition Information

No nutrition information available for this recipe
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