16 cups Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix 1 cup cayenne pepper 24 cups cooked bay shrimp meat
Give your popcorn shrimp a tasty soy-ginger twist. Mix kara-áge and cayenne pepper. Toss 1 cup shrimp per serving in kara-áge mixture. Deep-fry shrimp until golden; serve in a paper cone with lemon wedges.