Firecracker Shrimp & Cauliflower Grill Snack

Allergens

Shellfish, Soy (in hot sauce), Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 head cauliflower, cut into florets
• 2 cups all
• purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• Salt to taste
• Vegetable oil for frying For the Firecracker Sauce:
• 1 cup ketchup
• 1/4 cup hot sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce

Instructions

1. In a large bowl, whisk together the ketchup, hot sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Set aside.
2. In another bowl, mix flour, paprika, garlic powder, onion powder, ground black pepper, and salt.
3. Dip shrimp in the seasoned flour mixture, then shake off excess flour. Repeat for cauliflower florets.
4. Heat vegetable oil to 350°F in a deep frying pan or Dutch oven. Fry the coated shrimp and cauliflower bites until golden brown, about 2 3 minutes per side. Remove and drain on paper towels.
5. Arrange the fried shrimp and cauliflower bites on a platter and drizzle with the Firecracker Sauce. Serve immediately with napkins or skewers for picking up.

Chef’s Insight

Experiment with different hot sauces for your desired spice level.

Notes

Adjust the amount of hot sauce according to your preferred spice level.