Delicious Popcorn Shrimp
Popcorn shrimp. Just the mere mention of the name is enough to set my stomach rumbling and mouth watering. I love shrimp, and all things shrimp.
Now, popcorn shrimp is a whole different level of shrimp goodness — it features peeled, tail-off shrimp coated with crispy bread crumbs. You just pop the shrimp in the mouth, eating it practically like a snack.
It works any time of the day, and any day of the week. It never fails to satisfy me.
Now what makes popcorn shrimp a few notches better? You bake them and there is no deep-frying, no oil, and healthier.
Ingredients for Popcorn Shrimp
- Peeled and deveined shrimp
- Panko bread crumbs
- The shrimp is coated with an egg mixture, then rolled generously with pre-baked panko. This extra step makes the shrimp a whole lot more delicious—extremely crunchy, crispy, airy and light.
- There is no need to double coat it so you actually get to eat the shrimp, and not the thick bread crumbs as found in store-bought popcorn shrimp or the restaurant’s version.
- For the dipping sauce, plain old ketchup is good enough.
Frequently Asked Questions
Is popcorn shrimp good for you?
Shrimp is actually a healthy protein source.
Why is it called popcorn shrimp?
The act of taking off the shell and tails of shrimp made eating them by the handful much too easy. Thus, the name popcorn shrimp.
How many calories?
This recipe has 538 calories per serving.
What Dishes to Serve with this Recipe?
This dish is best served as a delicious appetizer. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Parmesan Baked Popcorn Shrimp Recipe
Parmesan Baked Popcorn Shrimp - super easy and crispiest popcorn shrimp with no deep frying. Easy, healthy, super yummy, and everyone loves them.
- 6 oz small peeled and deveined shrimp
- 1 cup panko, bread crumbs
- 1/3 cup grated Parmesan
- 1/4 teaspoon coarse salt
- 1 tablespoon vegetable oil
- 1/3 cup all-purpose flour
- 1 large egg, lightly beaten cooking spray
Preheat oven to 400°F. Rinsed the shrimp and pat dry with paper towels. Set aside.
Spread the panko in a thin layer on a baking sheet and bake for 3 minutes, until light brown. Transfer the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F. Place a wire rack on the baking sheet, lightly coat with cooking spray.
In small batches, coat the shrimp in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the shrimp for 3 minutes on one side, and turn to the other side and bake for another 3 minutes. Serve the popcorn shrimp with ketchup.