The kids in our family love helping in the kitchen when they hear we’re having popcorn shrimp! There’s something fun about it. I’m not sure if it’s the name, the preparation or the taste, but it’s always a great time. However, one word of caution: The oil gets very hot and can splatter. Avoid having little faces near the hot pan while the shrimp is cooking.
SERVES 6
INGREDIENTS:
POPCORN SHRIMP:
½ cup coconut oil for frying
4 eggs
6 to 6½ tablespoons Kickin’ Chili Spice Blend (see below)
¾ cup almond flour
1 pound small shrimp, peeled and deveined
KICKIN’ CHILI SPICE BLEND:
3 tablespoons garlic powder
1 tablespoon paprika
4 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoons salt
OPTIONAL INGREDIENTS FOR KICKIN’ CHILI SPICE BLEND:
1 teaspoon your favorite dried herbs, such as oregano, basil, etc.
PREPARATION:
1. Prepare work space. Line a large plate or baking sheet with several layers of paper towels and set aside. Put coconut oil in a large pan and have it ready to go, but don’t turn on heat yet.
2. Place eggs in a large bowl and whisk thoroughly.
3. In another large bowl, mix Kickin’ Chili Spice Blend and flour thoroughly.
4. When you have egg and flour mixtures ready, heat the oil in the pan over medium-high heat. Make sure it is hot when you put the shrimp in, but don’t leave the pan unattended for long. Hot oil can burn quickly.
5. Drop about six shrimp into the beaten eggs and toss until each shrimp is completely coated in the egg mixture.
6. Remove shrimp from egg mixture and place into the seasoning bowl. Coat the shrimp completely with the flour and spice mixture.
7. Remove shrimp from flour mixture and place in the hot oil. Fry until lightly golden. Don’t stir shrimp. Allow to sit in oil for a minute or so before turning with a spatula; otherwise, the breading will crumble. For small shrimp cooking time will be less. Remove the shrimp with a slotted spoon and place on the plate or baking sheet with paper towels to absorb the excess oil. Repeat for the rest of the shrimp batch. If oil gets thick from flour mixture, clear it out and start with fresh oil. Allow shrimp to cool for several minutes before serving. Serve with Zesty Aioli Dip or chipotle-flavored Vegenaise brand vegan mayo.
PREPARATION FOR KICKIN’ CHILI SPICE BLEND:
Mix all spices and desired herbs well and set aside until ready to use.
NOTE: For a baked variation of this recipe, preheat oven to 350 degrees F and bake for about two to three minutes on each side. Sometimes I will turn the oven to low broil for just a minute to give it a crispy texture.
NOTE: For low-sodium diet, cut Kickin’ Chili Spice Blend or replace salt with substitute.
NUTRITIONAL INFORMATION PER SERVING: 348.2 calories, 19.3g protein, 2.8g carbohydrates, 1.5g fiber, 0.7g sugar, 29.0g fat, 17.3g saturated fat, 195.3mg cholesterol, 592.0mg sodium