Popeyes Popcorn Shrimp - the best way to eat shrimp _ Copycat Recipes

Now we didn't all had the Popeye's popcorn shrimp right now .

Check this out today .

I'm gonna show you guys how easy it is to just copycat it at the house , right ?

And if you come on in , you know , when you make them and when you buy them , they be super small .

But look at these right here .

We do a jumbo style .

Let's get it .

OK ?

So look , I'm not gonna over talk it .

You can see there's a few ingredients right here .

And as always , let me tell you this right now , especially if you knew the full ingredient list will be down in the description box below right now .

With that being said , when you look at all of this , you might think that's a lot , right ?

Look , we're doing two things .

This right here is gonna be for our sauce , right ?

This is gonna be our dipping sauce , right ?

And then over here this is gonna control , this is gonna be our batter , you know , I mean , of course we got our shrimp and then we got our eggs right ?

And then I want you guys to pay attention to this right here .

Look , the zip quicker .

You wanna talk about something that is practical .

Look at this right here folks and this is not no sponsor video or nothing like that , but just take a look at this real quick .

You put this on here like that .

All your liquid special when you're doing brines or anything else .

You have any , any seasoning special when you do your flour and you mix it , you put it in this right here and it works out right now with that being said , look now would be a good time for you guys to go ahead and heat up your to 350 degrees .

I'm using my deep fryer .

You guys can use a pot however you wanna do it now .

OK ?

So look , now I'm gonna go ahead and just get started .

Look , since I'm using this , this is what we're gonna do .

The old school shake and bake , right .

So now I'm gonna go ahead and just add all of my dry ingredients in here just like you see , right ?

We just put it all in like this .

Bye now .

We really don't even need no whisk because look , we put this over here just like this .

You can see how it is , see how I separated .

Now we work .

Now look at the color nice .

Now we just go ahead and put it back .

I'm gonna tell you one more thing .

You know what I mean ?

That's what I do .

I like to give up the gyms when it comes to cooking .

Right ?

This is what you wanna do .

You're gonna wanna have one of these , you know why ?

Because after the holiday when all your Tupperware is going or your refrigerator is completely , you know , filled up , you can put , you know , your food , any , your , your , uh , leftovers inside of here and you can get your , you know , your , uh , Ziplock bag a little small and it makes it a smaller footprint .

When you go on your freezer or your refrigerator , you can stack things on top .

Hey , just a heads up folks .

I know , I say use six .

It depends on how many , you know , shrimp you're doing , right ?

But I'm gonna go ahead and just use four right now .

Ok .

So just get yourself a whisk .

Now , you just wanna go ahead and you know , whisk your eggs .

Look , we got station number one , which is our wet .

Then we set up over here with the zip quicker .

We set up with our dry , right ?

I'm not gonna over complicate this or anything like that .

Look , as you can see , they already been cleaned .

Look , they no shells on or nothing , right ?

And I know when you guys get them from a , they like super small .

But you know , me , I'm always wanting , you know , something a little bit bigger , you know what I mean ?

So why not ?

If we gonna make them at the house , we make them out of a bigger shrimp .

So I'll just flip these over .

The whole objective is for these to get coated .

You know what I mean ?

With the egg ?

Because this is all part of the frying process .

Let me get these flipped .

Now we got all of these nice and coated , right .

So you just wanna shake them , drop them , just drop them in here .

Doesn't make no difference .

You know what I mean ?

Don't worry about it .

Get as much off of it as you can and then just move on and we're gonna do it .

The old school shake and bait .

Now you guys got this .

You know what I mean ?

No need for you guys to just sit here and watch me do it .

Let me finish these up .

Once I get them all in here , we're gonna shake them .

My oil is already up to and I'm gonna just show you just how easy this is to make .

So now what I'm gonna do is I'm just gonna close my bag , take some of this air out .

You wanna make sure it's sealed , we'll set that off to the side and now we just tumble .

You can leave them in this bag .

Let's just say you don't have your , your oil of the , you can leave them in here and you know , let it absorb .

You know what I mean ?

Let the , the hay and you know , our seasoned flour absorb , you know , all of the goodness and that way they adhere to it a little bit better .

So it's always best to just like let it sit up for a couple of minutes , you know .

So I'm gonna go ahead and open this up and this is what I like , man , because when you fool with them Ziploc bags , you know , they don't be standing up and I know they make one that does , you know what I mean ?

But it's still a hassle too .

Ok .

So you guys can see how they look , right ?

Let me grab one of these shrimp .

Now , these have been marinating the inside of the seasoned flour , you know , for about a few minutes , right ?

So I'm gonna just show you this right here .

I'm gonna lift this up , let that drain and what I'm gonna do is I'm just gonna start dropping them in now with me doing them like this .

You know what I mean ?

Look and I do shake them to knock off any excess , right ?

We just put them in like this .

Now , what I do is once I drop them down in there , I wait maybe like about 15 , 20 seconds .

And then what I do is I give it a shake , you know what I mean ?

Because we don't want them to stick and cook to the bottom of the basket .

I'm gonna dunk them now .

Right ?

I just wait about , like I said , I try to wait about 20 seconds and then we just give them a little , little shake just like that .

Ok ?

So look , while we got our shrimp inside of the deep fryer , you know , these are getting , you know , prepared , right ?

We're gonna go ahead and keep up with the theme of Popeye's , right .

So look , I'm gonna show you guys how to make a Popeye .

Look , this is a blackened ranch sauce .

These right here .

This is shrimp , right ?

You don't need to cook this and figure out the inside temp because at 350 degrees when you get reach a color like that and look at that right there , that's the ca and seasoning on there , folks talk to me .

So now I'm gonna take them out .

I want you guys to take a look at them right there .

Oh Yeah , look at that right there after they have drained .

I'm just gonna go ahead and put them on the basket , right ?

So you guys can just see them .

Look at this right here .

All right .

Now , once you got all your ingredients in here , you just wanna go ahead and just mix it all up .

You'll see it .

Turn the ranch right in front of your eyes .

Look at that right there .

Tell me you don't wanna dip something in here right now .

Now I'm gonna go ahead and just pour this .

I want you guys to take a look at that .

Look , you can see the seasoning and you could see it all .

If that don't say it's a Creamy Blacken Casian Ranch .

I don't know what does and guess what it's Popeye style .

OK .

So look , now you've seen how I put it on here .

This is my little bit of a uh my presentation .

I don't say I , I don't suggest this , that you spend a whole lot of time with your presentation because when you stick this out there , they gone just like that .

Hey , with that being said , I'm just gonna go ahead and grab one of these .

You know what I mean ?

Look , we're gonna give it a dunk .

Oh Yeah , look at that right there folks .

Mm Cheer y'all .

Hm .

Hm .

What I can tell you is this got a nice smooth little bite , right ?

I say it's still kid friendly but it didn't snuck up on me and got , you know , I got a little heat , little little steam coming on on top of my head .

You know , look , you see it's hard for me to talk .

Mm This right here is fire .

Hey , another thing I wanna tell you too , this sauce right here will be great on some tacos .

You know , you could put this on some shrimp , tacos , fish , tacos , something like that .

Look and then hit it with a little bit of that lime or do a little , a little lemon , just something to like wake it up and say , hey , it's refreshed .

Now with that being said , listen , if you guys like this zip .

Listen , I did get a chance to get a uh a discount code , you know , for you .

Look , it's real simple y'all .

I suggest you get one of these and I'm gonna tell you why because don't forget with the holidays coming , you're gonna need to probably use some of them gallons , ziplock bags to put some of your left over leftovers in right .

Then you can get it all in there , get it packed up and you can keep your , you know , your refrigerator and your freezer space down to a premium .

With that being said , I hope you guys like this copycat video again .

We went ahead and did the , the , the sauce and the uh popcorn shrimp .

Super , super easy .

Put it out .

Don't forget it's game day .

I just suggest you go , go ahead and get about three bags of that shrimp because these don't last long .

You probably knock off about eight , 8 to 10 by yourself .

Now , if you're new to my channel , let me just take this time to say thank you for watching this video .

Don't forget to like smash that subscribe button and tell everybody out here there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And with that being said , check it out , I'm gonna grab one , I'm gonna dunk one , put one in my mouth and I'm out peas .

Yeah .