Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Double Crunch Popcorn Shrimp with Chili Lime Dipping Sauce

Happy Superbowl Sunday! 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.

• 1 pound large uncooked shrimp (I used 21-25 count size, meaning about 21-25 per pound.)
• 3 cups flour
• 1 1/2 tsp salt
• 1/2 tsp peppr
• 4 tbsp powdered ginger

Mix together the flour, salt, pepper and ginger. Cut the shrimp into about 3 pieces each and season lightly with salt.

Make an egg wash by whisking together

• 2 eggs
• 4 tbsp water

Dip the shrimp pieces into the egg wash, then toss into the flour mixture, then back into the egg wash before a final toss in the flour dredge.

Preheat fryer to 375 degrees F and fry just until light golden brown; only about 4 to 5 minutes maximum. Serve with chili lime dipping sauce.

Chili Lime Dipping Sauce

Saute together in a small pot for one minute:

• 1 clove minced garlic
• 1 tbsp olive oil

Add:

• 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 

Bring to a slow simmer.

Mix together:

• 2 tsp corn starch
• 1 ounce water

Pour into the boiling mixture while stirring constantly. Boil for 30 seconds or so before removing from the heat and serving.