Festival Firecracker Popcorn Shrimp

Allergens

Shellfish, Eggs, Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups panko breadcrumbs 1 cup all
• purpose flour 2 large eggs 1/4 cup hot sauce (e.g., Frank's RedHot) 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/2 tsp salt 1/4 tsp black pepper Oil for frying (e.g., vegetable or canola oil)

Instructions

1. In a shallow dish, combine the panko breadcrumbs and spices. In another shallow dish, mix the flour and a pinch of salt. In a third shallow dish, whisk together the eggs and hot sauce.
2. Dip each shrimp in the flour mixture, then the egg mixture, and finally the panko breadcrumbs, pressing gently to adhere. Place coated shrimp on a plate and repeat until all shrimp are prepared.
3. In a deep frying pan or skillet, heat about 2 inches of oil to 350°F (175°C). Carefully add the breaded shrimp in batches and cook for 3 4 minutes per side or until golden brown and crispy. Remove from the oil with a slotted spoon and transfer to a paper towel lined plate to drain.

Chef’s Insight

The key to perfect popcorn shrimp is a crispy, well-seasoned exterior and tender, juicy shrimp inside. Make sure not to overcrowd the pan when frying to maintain the right temperature.

Notes

Adjust the heat level to your preference by using more or less hot sauce.