- Peel and devein the shrimp. Remove the tails and pat shrimp dry. Set aside.
- Add the Panko to a large shallow bowl. Beat the eggs in a separate large shallow bowl. In a third large shallow bowl, combine flour, salt, pepper, garlic powder, and onion powder.
- Working in batches, first dip the shrimp into the flour mixture. Gently shake off excess flour and dip into the egg mixture. Lastly, dip the shrimp into the Panko, gently pressing the Panko into the shrimp and making sure all sides are evenly coated. Lay on a baking sheet and let rest for 15 minutes.
- In a large saucepan or Dutch oven, add enough oil to cover the tops of the shrimp. Heat oil to 350°F. Working in batches, fry shrimp until golden brown, about 3-4 minutes. Lay on a baking sheet lined with a rack to drain excess oil.
- In a small bowl, mix together all honey soy mayo ingredients until fully combined.
- Serve mayo with the popcorn shrimp and enjoy!
Recipe created in partnership with Emmanuel Duverneau at @emmanuel.duverneau.
