Popcorn Rock Shrimp with Spicy Honey

Chuck Hughes’ golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.

Easy, Moderate, Complex

Prep time: 15 minutes

Cook time: 15 minutes

Inactive Prep time: 5 minutes

Yields: 6 to 8 servings


    • 2 pounds of Rock Shrimp (1 kg)
    • 4 eggs, beaten
    • 1/2 cup flour (125 ml)
    • 2 cups of cornstarch (Maizena) (500 ml)
    • Salt and pepper
    • Oil for deep-frying
    • 1 cup honey (250 ml)
    • 1 garlic clove, mashed
    • 1 tablespoon peppercorn (15 ml)
    • 1 tablespoon chili flakes (15 ml)
    • 1 tablespoon smoked paprika (15 ml)
    • Sea salt
    • Lemon wedges


  1. For the spicy honey:  In a saucepan, on medium heat, stir all the ingredients, bring to a boil and let simmer for 2 minutes.  Let cool, strain and transfer to a squeezable bottle.  Keep aside.
  2. For the popcorn shrimp: pre-heat the fryer at 360 ˚C.
  3. In a bowl, mix together the flour, cornstarch, salt and pepper.  Coat the shrimp with the egg mixture, and next with the cornstarch mixture. Deep-fry, season with salt and pepper.
  4. For the serving: Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.