Popcorn Shrimp with Spicy Yuzu Mayo | Caitlin Jesson
Popcorn Shrimp with Spicy Yuzu Mayo
20 mins prepServes 4
This popcorn shrimp is the crispiest appetizer served with a delicious spicy yuzu dipping sauce. It's gluten-free and dairy-free, making it a true crowd pleaser that's easy to prepare. Once you start on these, you won't be able to stop yourself!
1: To make the spicy mayo, combine mayo, sweet chili sauce, yuzu, sriracha, and garlic powder in a small bowl and whisk well.
2: For the popcorn shrimp, heat oil in a large dutch oven or heavy bottom pot over medium heat.
3: In a large bowl, add rice flour, salt, paprika, garlic powder, onion powder, and black pepper. Whisk well until thoroughly combined.
4: In a separate large bowl, whisk together the egg and non-dairy milk.
5: Toss the shrimp in the flour mixture, shake off any excess flour, and transfer to the egg mixture. Coat evenly.
6: Transfer back to the flour bowl and dredge, pressing down to make sure the flour adheres to the shrimp.
7: Once the oil has reached 375°F, shake off excess flour and carefully add shrimp to the hot oil.
8: Fry until golden brown, about 2-3 minutes. Transfer to a cooling rack or paper towel lined plate.
9: Serve with spicy yuzu mayo and garnish with fresh chives.
