(Yield: 24 servings)
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.
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