Gordon Ramsay Challenges Nyesha Arrington To Create The ULTIMATE Popcorn Shrimp
02/04/2026-19:01 02/04/2026-19:15 אוכל ערוץ גורדון רמזי דיווח
When Gordon Ramsay sets a challenge, you don’t just cook—you elevate. In this episode of Next Level Kitchen, Nyesha Arrington takes the humble popcorn shrimp and transforms it into a world-class, "Top Floor" masterpiece featuring a unique Popcorn Furikake. Trust us this is Popcorn Shrimp taken to the Next Level! Watch #NextLevelChef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on @hulu here: hulu.com
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#hexcladpartner *Recipe* Popcorn Shrimp Makes 4 servings Ingredients: 1 ½ lb raw shrimp, peeled and deveined ¾ cup buttermilk 1 ½ cups rice flour 1 ½ cups corn starch 1 tablespoon kosher salt 2 teaspoons ground black pepper Canola oil or vegetable oil for deep frying Spicy mayonnaise 1 cup mayonnaise ¼ cup white miso paste ¼ cup sriracha 1 tablespoon sorghum syrup or agave syrup Juice of 1 lime Popcorn Furikake 2 teaspoons canola oil ½ cup wholegrain sorghum ¼ cup bonito flakes 2 sheet nori seaweed, toasted 2 tablespoons toasted sesame seeds 1 teaspoon red pepper flakes 1 teaspoon togarashi seasoning 2 teaspoons flaked sea salt Garnish: Lime cheeks Method: • Combine the shrimp, buttermilk, salt and pepper in a bowl and toss to coat. Shake off any excess. • Combine the rice flour and corn starch in a large bowl. Add the shrimp, toss to coat then transfer to a large sieve to shake off the excess flour. • Whisk together the spicy mayonnaise ingredients together in a large bowl. • Heat the oil for deep frying to 350ºF. Fry the shrimp in batches for 50-60 seconds until golden and crisp. • Drain, then tip into a bowl and toss in spicy mayonnaise. Dust with the popcorn furikake and serve with lime cheeks. Popcorn Furikake • Heat the oil in a large saucepan over a medium-high heat. Add the sorghum and cover with a lid. Cook for 2-3 minutes until the popping stops, then remove from the heat and leave to cool. • Pulse the bonito flakes and nori sheets in a food processor to a fine crumb, then add the remaining ingredients and pulse again to combine. Tip into a bowl, add the puffed sorghum and toss to combine. Prep list: • All ingredients weighed and measured • Backup puffed sorghum The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date! Enjoyed our video? Make sure to like and comment! If you liked this clip check out the rest of Gordon's channels: youtube.com
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Sponsored by I Can't Believe It's Not Butter! Follow #GordonRamsay: instagram.com
tiktok.com
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twitter.com
#hexcladpartner *Recipe* Popcorn Shrimp Makes 4 servings Ingredients: 1 ½ lb raw shrimp, peeled and deveined ¾ cup buttermilk 1 ½ cups rice flour 1 ½ cups corn starch 1 tablespoon kosher salt 2 teaspoons ground black pepper Canola oil or vegetable oil for deep frying Spicy mayonnaise 1 cup mayonnaise ¼ cup white miso paste ¼ cup sriracha 1 tablespoon sorghum syrup or agave syrup Juice of 1 lime Popcorn Furikake 2 teaspoons canola oil ½ cup wholegrain sorghum ¼ cup bonito flakes 2 sheet nori seaweed, toasted 2 tablespoons toasted sesame seeds 1 teaspoon red pepper flakes 1 teaspoon togarashi seasoning 2 teaspoons flaked sea salt Garnish: Lime cheeks Method: • Combine the shrimp, buttermilk, salt and pepper in a bowl and toss to coat. Shake off any excess. • Combine the rice flour and corn starch in a large bowl. Add the shrimp, toss to coat then transfer to a large sieve to shake off the excess flour. • Whisk together the spicy mayonnaise ingredients together in a large bowl. • Heat the oil for deep frying to 350ºF. Fry the shrimp in batches for 50-60 seconds until golden and crisp. • Drain, then tip into a bowl and toss in spicy mayonnaise. Dust with the popcorn furikake and serve with lime cheeks. Popcorn Furikake • Heat the oil in a large saucepan over a medium-high heat. Add the sorghum and cover with a lid. Cook for 2-3 minutes until the popping stops, then remove from the heat and leave to cool. • Pulse the bonito flakes and nori sheets in a food processor to a fine crumb, then add the remaining ingredients and pulse again to combine. Tip into a bowl, add the puffed sorghum and toss to combine. Prep list: • All ingredients weighed and measured • Backup puffed sorghum The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date! Enjoyed our video? Make sure to like and comment! If you liked this clip check out the rest of Gordon's channels: youtube.com
youtube.com
youtube.com
More Gordon Ramsay: Website: gordonramsay.com
TikTok: tiktok.com
Instagram: instagram.com
Facebook: facebook.com
Twitter: twitter.com
youtube.com
#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #nextlevelchef #nextlevelkitchen
