Almost Famous Popcorn Shrimp Food

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BANG BANG SHRIMP



Bang Bang Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 package frozen popcorn shrimp (about 18 ounces)
1/4 cup Thai chili sauce
2 tablespoons mayonnaise
1 1/2 tablespoons honey
1 tablespoon sriracha
4 lettuce leaves, for serving
Chopped scallions, for garnish

Steps:

  • Cook the shrimp according to the package instructions.
  • Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
  • Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

POPCORN SHRIMP POPCORN



Popcorn Shrimp Popcorn image

Wasabi peas add heat to this crunchy, salty snack made with popcorn shrimp, fried ramen and freshly popped popcorn. If you prefer, swap a bag of microwave popcorn for the stovetop popcorn.

Provided by Food Network Kitchen

Time 30m

Yield 16 cups

Number Of Ingredients 5

5 tablespoons vegetable oil
1/4 cup popcorn kernels
Two 3-ounce packages ramen noodles
3 cups popcorn shrimp (purchased or frozen; cooked according to package directions)
1 cup wasabi peas

Steps:

  • Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium heat until shimmering and almost smoking. Carefully add the popcorn kernels to the pot. Cover the pot with the lid slightly ajar and heat, shaking periodically, until all the kernels have popped. Set the cooked popcorn aside.
  • Meanwhile, soak the ramen noodles in warm water until softened, about 4 minutes. Separate the ramen noodles and pat dry. Heat the remaining 3 tablespoons oil in a large skillet over medium heat until shimmering and almost smoking, about 2 minutes. Spread about a third of the ramen noodles in an even layer in the skillet. Fry until the bottom side is crispy, about 3 minutes. Carefully flip the ramen noodles with a spatula and continue to cook until the other side is crispy, another 2 minutes. Transfer the crispy ramen noodles with a slotted spoon to drain on a paper towel-lined plate. Repeat this process 2 more times with the remaining ramen noodles. Break the crispy noodles into small pieces.
  • In a large bowl, toss together the popcorn, ramen noodles, popcorn shrimp and wasabi peas. Season to taste with the flavor packets that came with the ramen noodles.

POPCORN SHRIMP RECIPE BY TASTY



Popcorn Shrimp Recipe by Tasty image

Here's what you need: shrimp, flour, cajun seasoning, salt, black pepper, egg, milk, cajun seasoning

Provided by Hitomi Aihara

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 8

1 lb shrimp, deveined and peeled
1 cup flour
1 tablespoon cajun seasoning
2 teaspoons salt
1 teaspoon black pepper
1 egg
3 tablespoons milk
1 teaspoon cajun seasoning

Steps:

  • In a medium bowl, add seasoned flour ingredients. Mix well.
  • Place half of the flour mixture into a large zip lock bag, reserve the rest.
  • Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.
  • In a separate bowl, add egg, milk, and cajun seasoning. Mix well.
  • Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.
  • Heat oil at 350°F (180°C).
  • Fry shrimp for a few minutes until golden brown and cooked through.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 38 grams, Fat 5 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram

POPCORN-CRUSTED POPCORN SHRIMP



Popcorn-Crusted Popcorn Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 cups popped popcorn
1/2 cup panko breadcrumbs
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
2 large eggs
2 tablespoons unsalted butter
Pinch of cayenne pepper
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
Vegetable oil, for frying
1 pound medium shrimp, peeled and deveined
1/2 cup mayonnaise

Steps:

  • Pulse the popcorn, panko, cornstarch, 1/2 teaspoon salt and a few grinds of black pepper in a food processor until coarsely ground. Transfer to a rimmed baking sheet. Combine the flour, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl; set aside. Beat the eggs in a separate bowl; set aside. Melt the butter with the cayenne, half of the lemon zest and a pinch of salt in a small saucepan; set aside.
  • Heat 2 inches vegetable oil in a large deep skillet or heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F. Working in batches, toss the shrimp in the flour mixture until coated. Shake off the excess, then dip the shrimp in the eggs and let the excess drip off; coat in the popcorn mixture. Fry the shrimp until golden, about 2 minutes. Remove with a slotted spoon and transfer to a platter.
  • Mix the mayonnaise with the remaining lemon zest and the lemon juice. Drizzle the shrimp with the melted butter right before serving. Serve with the mayonnaise.

ALMOST-FAMOUS SPICY FRIED SHRIMP



Almost-Famous Spicy Fried Shrimp image

When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

  • Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  • Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  • Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  • Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

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