Now popcorn shrimp is a whole different level of shrimp goodness—peeled, tail-off shrimp coated with crispy bread crumbs and 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. Popcorn shrimp 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.
For this Parmesan baked popcorn shrimp recipe, I referred to my son’s favorite chicken nuggets recipe and turned it into my favorite snack.
The shrimp is coated with an egg mixture, then rolled generously with pre-baked panko. This extra step makes the popcorn 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, the plain old ketchup is good enough. I finished the serving in 10 minutes and wished that I made more. I will have to make a bigger batch the next time so I can share it with little G.
For now, he can have his chicken nuggets and I will have the popcorn shrimp all to myself.
Try this amazing Parmesan baked popcorn shrimp. It’s a great munchie when catching your favorite show or football. Enjoy!
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Parmesan Baked Popcorn Shrimp Recipe
Parmesan Baked Popcorn Shrimp – Easiest and crispiest popcorn shrimp with no deep frying. Easy, healthy, super yummy.
- 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.