Cayenne-Spiced Popcorn Shrimp Recipe

Jan 08, 2013 @ 2:20 PM
Posted by Jose Delgado, Special Contributor

Nutrition

Cal/Serving: 284
Daily Value: 14%
Servings: 10

Sugar-Conscious

Fat	18g	27%
Saturated	2g	12%
Trans	0g	0%
Carbs	21g	7%
Fiber	3g	11%
Sugars	2g	0%
Protein	11g	23%
Cholesterol	98mg	33%
Sodium	1561mg	65%
Calcium	102mg	10%
Magnesium	32mg	8%
Potassium	227mg	6%
Iron	3mg	15%
Zinc	1mg	8%
Vitamin A	1641IU	33%
Vitamin C	2mg	3%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	11%
Niacin (B3)	3mg	13%
Vitamin B6	0mg	12%
Folic Acid (B9)	43µg	11%
Vitamin B12	1µg	11%
Vitamin D	0µg	0%
Vitamin E	5mg	24%
Vitamin K	16µg	20%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	3g	0%

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INGREDIENTS

For the cayenne seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

For the popcorn shrimp:

2 eggs, lightly beaten
2 tablespoons heavy cream
5 teaspoons cayenne seasoning
2 cups plain breadcrumbs
1 pound small shrimp, peeled
6 cups vegetable oil, for frying

DIRECTIONS

For the cayenne seasoning:

Combine all of the seasonings together thoroughly and set aside.

For the popcorn shrimp:

In a medium-sized, non-reactive bowl combine the eggs, heavy cream, and 2 teaspoons of the cayenne seasoning. Whisk well to combine. In a separate bowl, blend the breadcrumbs with the remaining 3 teaspoons of the seasoning mix.

Set a 1-gallon stockpot over medium-high and heat the vegetable oil to 360 degrees.

To bread the shrimp, take about ¼ of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the breadcrumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess breadcrumbs off into another clean bowl. Repeat the process 2 more times with the remaining shrimp and breading.

Place the breaded shrimp in the hot oil in batches and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Serve the shrimp hot.