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Dynamite-Style

Popcorn Shrimp

with Creamy Spicy Sauce

Serves: 4

Cook Time 20 Minutes

Creamy Spicy Sauce

  • 1 large egg yolk
  • 1 teaspoon vinegar
  • Kosher salt, for seasoning
  • 1/2 teaspoon white pepper
  • 1/2 cup sunflower oil
  • 2 teaspoon Sriracha sauce

Popcorn Shrimp

Get started by making the Creamy Spicy Sauce. Whisk the egg briefly in a large bowl. Add the vinegar and pinch of kosher salt and whisk again until lightened. Add the white pepper and whisk again. Add a few drops of oil and whisk again. Now, stream in the oil a bit at a time while whisking. Whisk again (yes, really) until the sauce doubles in volume and is light and creamy. Add the sriracha and chill until the shrimp is ready.  

Mix together the dredge for the shrimp. Combine the flour, potato starch, and Red Tuxedo in a medium bowl. In a small bowl, whisk together the eggs and Japanese BBQ sauce. Toss the shrimp with the egg mixture and a few tablespoons of the dredge. Set this aside while you heat the oil for frying. 

Heat a quart of oil in a large Dutch oven over medium high heat. Heat the oil to 375 degrees F. Toss the shrimp with the remaining dredge flour and drop one-by-one into the oil. Adjust the heat to maintain 350 degrees F. Fry for 3 to 4 minutes until crispy. Remove the shrimp from the oil and season immediately with more salt. Cool the shrimp for 2 to 3 minutes then toss with the Creamy Spicy Sauce. Garnish with more Japanese BBQ sauce and sesame seeds for serving. 

Garlic Chili Shrimp Tacos

with Avocado Salsa

Serves 8

Prep Time 30 Minutes

Cook Time 20 Minutes

Ingredients

  • 10 soft taco tortillas
  • 1 ½ pounds large shrimp, peeled and deveined
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder
  • Zest of 2 limes
  • 4 cloves garlic, smashed
  • Kosher salt, for seasoning

Avocado Salsa

  • 2 tomatillos, husks removed
  • 1 jalapeno, stemmed and seeded
  • 2 cloves garlic, smashed
  • 1 small white onion, chopped
  • 1 large avocado
  • Juice of 2 limes
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ cup water
  • ¼ cup chopped cilantro
  • Kosher salt, for seasoning

Baja Citrus Slaw

  • ½ head green cabbage
  • ½ head red cabbage
  • Zest and juice of one orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Kosher salt

Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .

 

Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.

 

Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.

 

Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.

 

Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.

 

Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.