Popcorn Shrimp with a Honey Mustard Sauce
As a child, popcorn shrimp was the “safe” option at the local Seafood Restaurant during summer vacations with my best friend’s family. Now, I have grown to love the wonderful variety of seafood, but as a kid creepy crawly things weren’t very appetizing to my 11 year old pallet.
In the UK, the word “prawn” is more common on menus than “shrimp” while it’s the opposite in the States. If you’re a curious monkey like George, you can look further into the details. But just be sure to make this scrumptious recipe I just
ate, errr, I mean made in my kitchen…
- flour, eggs & breadcrumbs
- prawns or shrimp, cooked and peeled
- oil to fry with
Set up 3 bowls with flour, eggs and breadcrumbs. I am not giving measurements, because it really depends on how many yummy popcorn shrimp you want to make. I made a really small batch, so I put about 1/2 cup of flour, 1 egg, and 1/2 cup of breadcrumbs (mixed with chopped parsley). Season the flour and breadcrumbs with salt & pepper. I also added a pinch of hot chili powder to the breadcrumbs which gave the shrimp a spicy kick! Dip the shrimp into the flour first.
Then eggs (which are lightly whisked with a fork) and then breadcrumbs. While you are dipping the shrimp in each bowl, add more ingredients as you need them.
Heat the oil in a frying pan on a higher heat. Add the shrimp (separating them as you put them in), and flip when they are golden.
Place the shrimp on kitchen paper towel to take away some oil. Serve the shrimp with this amazing homemade honey mustard dip.
HONEY MUSTARD DIP
Great with chicken and popcorn shrimp!!!
- 6 Tablespoons Greek Yogurt (or mayo, but the yogurt is much healthier and tastes better!)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
Whisk all of the ingredients together. Serve with fresh chopped parsley on top. This dip will serve 4-5 people.