- 2 teaspoons finely grated lime zest
- 2 teaspoons finely grated orange zest
- 1 tablespoon ancho chili powder
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- 1 cup white rice flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 egg yolk
- 1 cup seltzer water or beer
- Vegetable oil, for frying
- 1 pound medium Gulf shrimp, peeled and deveined
- 8 cups (approximately) popped popcorn
- Sea salt and freshly ground pepper, to taste
- 4 tablespoons butter, melted
1. Combine lime zest, orange zest, chili powder, cumin, garlic powder, onion powder, coriander, ¼ teaspoon sea salt, and sugar in a small bowl. Set chili-lime seasoning aside.
2. Combine rice flour, baking powder, and baking soda in a large bowl. Add egg yolk and seltzer water and whisk until smooth. Season generously with salt and pepper. Heat about 2 cups vegetable oil in a large straight-sided skillet over medium heat. Sprinkle shrimp with a little rice flour. Working in batches, dip shrimp in batter, drip off excess (you want a very thin coating), and fry in oil until golden brown, about 2 minutes per side. Transfer to a wire rack to drain.
3. To serve, combine 2 cups popped popcorn and ¼ of the fried shrimp in a large bowl, drizzle with 1 tablespoon melted butter, sprinkle generously with chili-lime seasoning, and toss to combine. Transfer to a paper bag for serving, if desired. Repeat with remaining popcorn and shrimp.