Popcorn-coated popcorn shrimp not only makes far too much sense but tastes great too!
Servings: 2 to 4 servings
For the shrimp:
1 pound small to medium-sized shrimp, shelled and deveined
1 cup all-purpose flour, divided
3 cups popped popcorn
Salt and pepper
2 eggs, beaten
For the cocktail sauce:
1/2 cup ketchup
2 tablespoons fresh horseradish, finely grated
1 lemon, juiced
1 teaspoon Worcestershire sauce
Tabasco sauce or hot sauce
Salt and pepper, to taste
Let's get Cooking...
In a medium saucepan, heat oil to 350 degrees.
In a food processor, add 1/2 cup flour, popcorn, salt and pepper, and pulse until finely ground.
Coat shrimp with the remaining 1/2 cup of flour. Dredge shrimp in beaten eggs followed by popcorn flour mixture. Add shrimp to preheated oil, and fry until golden brown, about 4 minutes. Remove from oil and place on paper towels to dry.
In a small bowl, combine all cocktail sauce ingredients. Serve alongside the popcorn shrimp.