For the spicy honey: In a saucepan
, on medium heat, bring the honey
, garlic, peppercorn, chili flakes, smoked paprika
, and salt to a boil and let simmer
for 2 minutes. Let cool, strain
and transfer to a squeezable bottle. Keep aside.
For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.
In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs
in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch
mixture. Gently add to the fryer, turning until golden. Drain
on paper towels and season with salt and pepper.
Serve immediately after frying and drizzle
with the spicy honey and garnish