Chili-Citrus Popcorn & Shrimp

By / Photography By Kathryn Brass-Piper | January 16, 2017


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.


  • 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
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