Popcorn Rock Shrimp with Spicy Honey
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 15 min
- Yield: s: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 27 g
- Cholesterol
- 263 mg
- Sodium
- 523 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 15 min
- Yield: s: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 27 g
- Cholesterol
- 263 mg
- Sodium
- 523 mg
Ingredients
Spicy Honey:
Popcorn Shrimp:
Garnish:
Directions
- Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.
- For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
- For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.
- In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
- Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.
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