Popcorn shrimp needs little from you but heat and a sauce to make it sing. These crispy bits go fast, so a bright, garlicky remoulade saves the night from tasting like takeout.

Serves 2. 25 minutes, 15 at the stove.

About 1040 calories a serving, 30 g protein, 6 g carbohydrate, 101 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 garlic cloves finely. Stir together 4 tablespoons of mayonnaise, the garlic, juice from one-quarter of the lemon, a pinch of salt, and a pinch of pepper in a small bowl; taste and adjust.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, about 3 minutes. Spread the contents of the popcorn shrimp bag in the pan in a single layer.
3. Cook without stirring until the shrimp are golden on the bottom, about 4 minutes, then toss and cook until the other sides are golden and the shrimp are heated through, another 3 to 4 minutes.8 min
4. Divide the shrimp between two bowls. Serve the remoulade alongside for dipping.

Note Swap the remoulade for cocktail sauce if you have it, or serve with hot sauce and lime. Leftovers keep in an airtight container for two days; reheat in a 400°F [200°C] oven for five minutes to crisp them again. Serve over rice or with a simple green salad and crusty bread to stretch the meal.