Popcorn shrimp is an appetizer made of tender shrimp that's coated in a seasoned breading, then fried until golden and crispy. They're usually made with the smallest shrimp, so they're bite-sized, which you pop in your mouth by the handful – just like you would with a bowl of popcorn.

Most of our seafood products are wild-caught species, caught primarily in the Bering Sea, the Barents Sea, the North Pacific Ocean, and the Atlantic Ocean. We also procure farm-raised aquaculture seafood including tilapia and shrimp, from various countries, including Ecuador, China, Indonesia, Vietnam, and India.

Some sources suggest that popcorn shrimp originated as a Louisiana cuisine, and chef Paul Prudhomme made it famous. However, at least for the name, what Prudhomme invented was Cajun popcorn, which he put on the menu of the restaurant he worked, sometime later than 1975.

Popcorn shrimp is a fun nickname for tiny shrimp that have been breaded and deep-fried. Fried fish and shrimp are unbelievably delicious.

Shrimp are mostly made up of protein and water.

Shrimp supports a heart-healthy diet. The unsaturated fats, including omega-3 fatty acids, found in these pink crustaceans “raise HDL (high density lipoprotein, or good cholesterol) levels while lowering LDL (low density lipoprotein, or bad cholesterol) levels,” Covone says.

Slade Gorton & Company, founded in 1868, was the first to package salt-dried fish in barrels. Both establishments sailed the Atlantic with company-owned schooners, pulling in cod and mackerel and salt-curing them on board. Gorton also dealt in pickled fish. Gorton's became a registered trademark in 1875.

NissuiNissui USA Inc Gorton's of Gloucester/Parent organizations

In 1974, the American restaurant chain Red Lobster introduced a menu item called "popcorn shrimp", a fritter of small shrimp meat, which they still offer as of 2021 . Other restaurants were also serving menu items named "popcorn shrimp", as early as 1975.

Farmed shrimp accounts for 55% of the shrimp produced globally. Most shrimp aquaculture occurs in China, followed by Thailand, Indonesia, India, Vietnam, Brazil, Ecuador, and Bangladesh, and it has generated substantial income in these developing countries.

By 1848, the word “popcorn” was included in John Russell Bartlett's Dictionary of Americanisms. Bartlett claimed that the name was derived from “the noise it makes on bursting open.” One of the earliest recipes for popping corn came from Daniel Browne during the 1840s.

This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of these ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.

Shrimp are characterized by a semitransparent body flattened from side to side and a flexible abdomen terminating in a fanlike tail. The appendages are modified for swimming, and the antennae are long and whiplike. Shrimp occur in all oceans - in shallow and deep water - and in freshwater lakes and streams.

Shrimp and prawn are types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries.

Shrimp are low in calories, high in protein. Shrimp also have a lot of protein and are particularly good for you when served with healthy carbs, like brown rice or vegetables.

Nutrition, Calories, and More. Despite being low in calories, shrimp contains many nutrients, including iodine and antioxidants, that may offer health benefits. But it is high in cholesterol.