In a bowl, combine the chopped shrimp, breadcrumbs, egg, melted butter, garlic, parmesan, parsley, paprika, salt, and pepper. Mix well until the ingredients bind together into a sticky, cohesive mixture. The texture should feel moist but sturdy enough to hold shape when scooped, with the breadcrumbs absorbing some of the butter and shrimp juices to help the mixture stay tender after cooking.
Shape and Cook
Scoop out small bite-size balls, aiming for consistency in size so they cook evenly. Lightly compact each scoop so it holds together without becoming dense.
Pan-fry in a little oil until golden and crispy on both sides, about 3–4 minutes. Allow enough space in the pan so the poppers brown rather than steam. They should turn a deep golden color and feel slightly firm when gently pressed.
Or air-fry at 400°F (200°C) for 8–10 minutes. Arrange the poppers in a single layer in the air fryer basket so the hot air circulates evenly, crisping the exterior while keeping the interior juicy.
Make the Dip
Stir together the ranch, hot sauce, paprika or cayenne, and lemon juice until smooth and well blended. Adjust the heat to your preference by adding more hot sauce, and refrigerate briefly to let the flavors meld.
