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(SERVES 12) Several entities claim the origin of popcorn shrimp, but one thing is for sure, you can eat them by the handfuls and there is no better sauce for dipping than our HABE sauce.
  • 2 lbs small shrimp, peeled
  • 2 c flour
  • 2 eggs
  • 1/2 c heavy cream
  • 2 c plain bread crumbs
  • 1 tbsp. salt
  • 2 tbsp. granulated garlic
  • 1 tbsp. onion powder
  • 1/2 bunch parsley, chopped
  • 2 quarts vegetable oil for frying
  • 1/2 c HABE Sauce
  • 1/2 c Mayo
  • Set up 3 bowls; 1 to hold the flour, 1 to whisk the eggs and cream together, and a third to mix the bread crumbs, salt, granulated garlic, and onion powder.
  • Dredge the shrimp in the flour, then dip into the egg mixture, then press into the bread crumb mixture. Set shrimp aside once breaded.
  • Set your FIREDISC® to HIGH and add the oil to the disc.
  • Heat the oil to 375 F and then fry the breaded shrimp for 4 minutes.
  • Transfer to a paper towel lined plate, top with a touch of salt and the parsley.
  • Mix HABE and mayo in a small bowl and serve on the side of the shrimp for dipping. Enjoy!