Oh Canada Salt and Pepper Popcorn Shrimp
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Modern American
Servings
4
Prep Time
25 minutes
Cook Time
30 minutes
The umami punch of our Canada Steakhouse blend cradling succulent shrimp in a crispy fried crust served with a side of cooling yet tangy dipping sauce. Dip em' till they're gone.
Author:Chef Christian Gill
Ingredients
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1 tbsp Oh Canada Steak Seasoning
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2lbs 25-28 count Peeled and Deveined Tail off shrimp
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2 tsp White Sugar
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2 Eggs
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1 cup Whole Milk
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½ cup Mayo
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1/8 cup Honey Mustard
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1/8 cup Sweet Chili Sauce
Dipping Sauce
Directions
In a medium bowl, combine mayo, honey mustard, and sweet chili sauce and set aside.
In another medium bowl, combine Oh' Canada, sugar, and flour and whisk thoroughly then split into two separate bowls. In a seperate bowl whisk eggs together and slowly incorporate milk.
Rinse shrimp and pat dry.
In a medium dutch oven, heat neutral fry oil to 350 degrees.
Line a baking sheet with parchment and set up a dredge line shrimp bowl, seasoned flour, egg wash, and a second seasoned flour bowl.
Working quickly and cleanly, dust shrimp in first flour bowl, into the egg wash, into the second flour bowl, and onto the lined baking sheet.
Once all shrimp are dredged, fry in small batches until lightly golden brown.
Let drain on a paper towel lined baking sheet.
Serve with a side of Shrimp Sauce and enjoy
Recipe Note
This recipe is super simple and well seasoned. Pair with a creamy horseradish cocktail sauce for extra punch if you like a bit more zing. The smaller shrimp work better in my opinion. They take less time to cook preserving more of the blend and not over toasting the herbs and spices in Oh Canada.
