Ingredients
- Popcorn Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Pinch cayenne pepper (adjust to taste)
- 2 large eggs, beaten
- 1½ cups Passion Fruit Mango granola, ground to a panko-like texture
- Olive oil, for frying
- Lemon or lime wedges, for serving
Quick Thai Chili Sauce
- ¼ cup sweet chili sauce
- 1 teaspoon lime juice
- 1 teaspoon honey
- ½ teaspoon soy sauce or coconut aminos
- ½ teaspoon grated fresh ginger (optional)
- ½ teaspoon chili flakes (optional)
- Instructions
Prepare the Thai Chili Sauce
1. In a small bowl, combine the sweet chili sauce, lime juice, honey, and soy sauce.
2. Add grated ginger and chili flakes if using.
3. Stir until well combined and set aside.
Prepare the Shrimp
4. Pat the shrimp dry with paper towels to remove excess moisture.
5. Prepare the Flour Mixture- In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and cayenne pepper. Mix well.
6. Prepare the Egg Wash- Place the beaten eggs in a separate shallow dish.
7. Prepare the Granola Coating- Place the Passion Fruit Mango granola in a food processor and pulse until it forms a fine, panko-like breadcrumb consistency.
8. Transfer the granola crumbs to a third shallow dish.
Heat the Oil
9. In a large pot or deep fryer, heat about 2 inches of olive oil to 375°F (190°C).
Coat the Shrimp
7. Dredge each shrimp in the flour mixture and shake off excess.
8. Dip into the beaten eggs.
9. Coat evenly with the granola crumbs.
Fry the Shrimp
10. Working in batches, carefully add the shrimp to the hot oil.
11. Fry for 2–3 minutes, or until golden brown and crispy.
Drain
12. Remove the shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with lemon or lime wedges and the Quick Thai Chili Sauce for dipping.