Southern Grill Snack: Smoky Firecracker Shrimp

Allergens

Shellfish (shrimp), Egg (mayonnaise)

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 1/2 teaspoon paprika 4. 1/2 teaspoon garlic powder 5. 1/2 teaspoon onion powder 6. Salt and pepper to taste 7. 2 cups vegetable oil for frying 8. 1 cup spicy mayonnaise (homemade or store
• bought) 9. 1 cup crushed tortilla chips 10. Lime wedges, for serving

Instructions

1. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
2. Heat vegetable oil in a deep frying pan or skillet to 350°F (175°C).
3. Dredge shrimp in the seasoned flour mixture, shaking off excess flour. Fry shrimp in batches until golden brown and cooked through, about 2 3 minutes per batch. Transfer fried shrimp to a paper towel lined plate to drain.
4. In a separate dish, mix spicy mayonnaise with crushed tortilla chips to create the Firecracker coating.
5. Dip each fried shrimp in the Firecracker coating and place on a serving platter.
6. Serve immediately with lime wedges for squeezing over the top.

Chef’s Insight

For an extra burst of flavor, add a pinch of smoked paprika to the flour mixture before frying.

Notes

Pair the Smoky Firecracker Shrimp with your favorite Southern side dishes like coleslaw and hush puppies for a complete meal experience.