Firecracker Shrimp Skewers with Smoky Paprika Aioli

Allergens

Shellfish (Shrimp), Eggs (Mayonnaise)

Ingredients

• 1 lb large shrimp, peeled and deveined 1/2 cup all
• purpose flour 1/4 cup cornstarch 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cayenne pepper (optional) Salt and black pepper, to taste 3 tbsp vegetable oil Wooden or metal skewers For Smoky Paprika Aioli: 1 cup mayonnaise 2 tbsp smoked paprika 1 tbsp lemon juice 1 garlic clove, minced Salt and black pepper, to taste

Instructions

1. In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
2. Pat the shrimp dry with paper towels, then dip them in the flour mixture, coating evenly.
3. In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the coated shrimp in batches until golden brown and cooked through, about 2 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. Preheat grill or grill pan to medium high heat. Thread the fried shrimp onto wooden or metal skewers, 4 shrimp per skewer.
5. Grill the shrimp skewers for 2 3 minutes per side until warmed through and slightly charred.
6. For Smoky Paprika Aioli: In a small bowl, mix together mayonnaise, smoked paprika, lemon juice, minced garlic, salt, and black pepper. Set aside.
7. Serve the grilled shrimp skewers with Smoky Paprika Aioli on the side for dipping.

Chef’s Insight

The secret to perfectly fried shrimp is a well-mixed batter that clings evenly to the shrimp. Experiment with different spices to create your own signature flavor profile.

Notes

This dish is perfect for a casual get-together or a game day party. Pair with your favorite cold beverage and enjoy the lively atmosphere.