Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
Vegetable oil, for frying
1 pound medium shrimp, peeled and deveined
1/2 cup mayonnaise
Instructions
Pulse the popcorn, panko, cornstarch, 1/2
teaspoon salt and a few grinds of black pepper
in a food processor until coarsely ground.
Transfer to a rimmed baking sheet. Combine the
flour, 1/2 teaspoon salt and a few grinds of
black pepper in a medium bowl; set aside. Beat
the eggs in a separate bowl; set aside. Melt
the butter with the cayenne, half of the lemon
zest and a pinch of salt in a small saucepan;
set aside.
Heat 2 inches vegetable oil in a large deep
skillet or heavy-bottomed pot until a deep-fry
thermometer registers 350 degrees F. Working in
batches, toss the shrimp in the flour mixture
until coated. Shake off the excess, then dip
the shrimp in the eggs and let the excess drip
off; coat in the popcorn mixture. Fry the
shrimp until golden, about 2 minutes. Remove
with a slotted spoon and transfer to a platter.
Mix the mayonnaise with the remaining lemon
zest and the lemon juice. Drizzle the shrimp
with the melted butter right before serving.
Serve with the mayonnaise.
Originally Submitted
7/11/2016
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