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Fill a deep fry pot with oil, about 2 quarts or 4 inches, and heat to 350˚F, between medium to medium-high heat.
Whisk up flour and cornmeal with Old Bay, sugar, lemon peel or zest, cayenne or chili powder, and salt in a bowl, then pour half into a large plastic food storage bag. Add shrimp to plastic bag and shake to coat, then arrange on parchment paper-lined tray.
In another bowl, whisk up eggs, milk and hot sauce.
Dip floured shrimp in egg, then in remaining spiced flour and fry in small batches to deep golden brown.
Toss shrimp with popcorn, then top with herbs and serve with sauces of choice.