Kickin’ Carolina Reaper BBQ Popcorn Shrimp

Allergens

Shellfish (shrimp), Eggs

Ingredients

• 2 lbs medium shrimp, peeled and deveined 1 1/2 cups all
• purpose flour 2 large eggs 1 cup cornstarch 2 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp cayenne pepper 1 tsp black pepper 1 tsp salt 2 cups Carolina Reaper BBQ sauce (see recipe below)

Instructions

1. Preheat your outdoor grill to medium high heat, about 375°F.
2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. In another shallow dish, beat the eggs.
3. Dip each shrimp in the egg, then dredge in the seasoned flour mixture to evenly coat. Shake off excess flour.
4. Place the coated shrimp onto a baking sheet or tray, without crowding, and let them rest for 5 minutes.
5. Grill the shrimp on skewers over direct heat, turning frequently until golden brown and cooked through, about 3 4 minutes.
6. Remove the shrimp from the grill and immediately toss them in Carolina Reaper BBQ sauce to coat evenly.
7. Serve hot with your favorite dipping sauces on the side. Carolina Reaper BBQ Sauce: 1 cup ketchup 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/4 cup molasses 1 tbsp Worcestershire sauce 1 tbsp Carolina Reaper powder
8. In a medium saucepan, combine all ingredients and cook over medium heat until well combined and slightly thickened.

Chef’s Insight

Don't be afraid to experiment with different BBQ sauces and seasonings for a unique twist on this classic dish.

Notes

This recipe is designed for a gas grill or charcoal grill with adjustable temperature control. Adjust cooking times accordingly if using an electric or other type of grill.