Japanese Style Popcorn Shrimp

For the popcorn shrimp:

Place Kara-age mixture into a plastic zip bag. Add shrimp to bag, close and shake until shrimp are fully coated with mixture.

Heat olive oil in a medium skillet over medium-high heat. Once hot, add shrimp to pan. Cook for 2 minutes, flip and cook on other side until golden brown. Remove from skillet and drain on paper towel.

Serve immediately (with dipping sauce on the side) and garnish with green onion if using.

For the avocado dipping sauce:

Combine all ingredients in a small bowl and mash together until creamy.