Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce. Party finger food that your guests will remember! Tender shrimp morsels with tons of crunch!

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Happy Super Bowl Sunday… and we’ve got popcorn shrimp for the big day!! Here’s a recipe perfect for game day snacking. The shrimp pieces get double dipped in a ginger spiced flour dredge before being lightly fried to a golden brown. The dip couldn’t be easier to make and combines the sweetness of honey with tangy lime and spicy chilies.

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Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

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Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce – crunchy shrimp morsels with a tangy, spicy dipping sauce. Perfect game day food.

Course:

Party Food

Servings: 4

Author: Barry C. Parsons

Ingredients

For the Chili Lime Dipping Sauce

  • 1
    clove
    minced garlic
  • 1
    tbsp
    olive oil
  • 1/2
    cup
    honey
  • 2/3
    cup
    water
  • 1
    tsp
    crushed chili paste
    or 1/2 tsp chili flakes or adjust to taste
  • juice of two limes
  • zest of one lime
    finely minced
  • pinch
    of salt
  • 1/4
    tsp
    black pepper
  • 2
    tsp
    corn starch
  • 1
    ounce
    water

For the Shrimp

  • 1
    pound
    large uncooked shrimp
    I used 21-25 count size, meaning about 21-25 per pound.
  • 1
    cup
    flour
  • 1/2
    tsp
    salt
  • 1/4
    tsp
    pepper
  • 1 1/2
    tbsp
    powdered ginger
  • 2
    eggs
  • 4
    tbsp
    water
  • vegetable oil for frying

Instructions

To prepare the dipping sauce

  1. In a small saucepan over medium heat, sauté the garlic in the olive oil just for a minute to soften it but don’t let it brown.

  2. Add the honey, water, crushed chili paste, lime juice, lime zest, salt and pepper and bring to a slow simmer for 5 minutes.

  3. Dissolve the corn starch in the 1 ounce of water and pour into the boiling mixture while stirring constantly. Boil for 30 seconds or so before removing from the heat and serving.

To prepare the shrimp

  1. Mix together the flour, salt, pepper and ginger.

  2. Cut the shrimp into about 2 or 3 pieces each and season lightly with salt.

  3. Make an egg wash by whisking together the 2 eggs and 2 tbsp water.

  4. Dip the shrimp pieces into the flour mixture to coat well, pressing the flour mixture firmly onto all sides of the shrimp pieces. Quickly dip the floured pieces into the egg wash and then back for a final toss in the flour dredge.

  5. Preheat fryer to 375 degrees F. Remove the coated shrimp pieces from the flour dredge and drop them into the preheated fryer.

  6. Fry just until light golden brown; only about 4 to 5 minutes maximum. Serve with the dipping sauce.

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Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

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