To celebrate the end of the Summer in the Southern hemisphere, Saint Patrick's Day and most importantly, my husband's birthday I fixed popcorn shrimp because it was one of the dishes that our family enjoyed so much at Red Lobster when we lived in the US.
2 pounds (1 kg) small shrimp, peeled and deveined
3 egg whites, slightly beaten
1 cup flour
3 tablespoons coarse cornmeal
1 tablespoon cornstarch
1 tablespoon paprika
salt and black pepper
1 cup vegetable oil for frying
1) Season shrimp with salt and pepper.
2) In a plastic bag add all dry ingredients, add more salt and pepper too. Dip shrimps in beaten egg whites, drop them in bag and shake until they are fully covered with flour mixture.
3) Refrigerate prepared shrimp for about 10 minutes in freezer.
4) Fry shrimp in hot oil. Serve with tartar sauce, hot chili sauce and lime slices.
Sometimes I fix this appetizer with breadcrumbs. I coat shrimp with flour, wash them in egg mixture, then coat them with seasoned breadcrumbs, refrigerate and then fry.