Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce. Party finger food that your guests will remember! Tender shrimp morsels with tons of crunch!
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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If you like the recipe you will want to check out this entire collection of great Party Food Ideas for New Year’s Eve.
- 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
- 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
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.
Add the honey, water, crushed chili paste, lime juice, lime zest, salt and pepper and bring to a slow simmer for 5 minutes.
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.
Mix together the flour, salt, pepper and ginger.
Cut the shrimp into about 2 or 3 pieces each and season lightly with salt.
Make an egg wash by whisking together the 2 eggs and 2 tbsp water.
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.
Preheat fryer to 375 degrees F. Remove the coated shrimp pieces from the flour dredge and drop them into the preheated fryer.
Fry just until light golden brown; only about 4 to 5 minutes maximum. Serve with the dipping sauce.
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