oven fried cajun popcorn shrimp with spicy honey mustard
Crispy, crunchy shrimp encased in Cajun spices and dunked in a simple homemade mustard sauce? Yes.
Ingredients
- 1 lb small or medium shrimp
- 2 eggs, lightly beaten
- 1 cup plain breadcrumbs
- 2 tbsp all purpose flour
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
spicy honey mustard
- 1/4 cup mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1/4 tsp cayenne pepper, or to taste
- 1 tsp turmeric, for color (optional)
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper and spray with oil or butter.
- In a large bowl, mix together the breadcrumbs, flour, smoked paprika, oregano, garlic, onion, cayenne pepper, black pepper, and salt.
- Pat the shrimp dry and add to a bowl. Toss with the beaten eggs until evenly coated.
- Working a few at a time, dredge the shrimp in the breadcrumb mixture until fully covered. Shake off excess and set on the prepared baking sheet. Repeat with the remaining shrimp.
- Bake the shrimp for 5 minutes. Flip the shrimp and spray again with oil. Bake an additional 5 minutes until crispy and golden.
- While the shrimp bake, combine the mayo, yogurt, dijon mustard, honey, cayenne pepper, and turmeric (if using) in a small bowl or jar and stir until combined.
- Serve the shrimp with the honey mustard and fries, as desired.
Notes
*To store: Shrimp will lose their crunch if stored in the fridge, but can kept for up to 2 days. I recommend reheating in the oven at 350 for 8-10 minutes.
*Turmeric: This adds a nice golden color to the mustard, but is not required.