Popcorn Shrimp

Popcorn Shrimp
3 to 4 servings

  • 5 cups plain popped popcorn
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 eggs, beaten
  • 2 tablespoons water
  • 1 pound large shrimp (21-25 count) peeled and deveined, with tails on
  • 1 cup vegetable oil

In a food processor, process the popcorn to a coarse powder; place in a shallow dish. In another shallow dish, combine the flour, ground red pepper, salt, and black pepper; mix well. In a third shallow dish, combine the eggs and water; mix well. Dredge shrimp in flour mixture and shake off excess. Dip shrimp into egg mixture then press into the popcorn, turning to coat both sides. In a large skillet, heat the oil over medium heat until hot. Fry the coated shrimp in batches for 30 seconds per side, until the coating is golden and shrimp are pink. Serve immediately.