Popcorn shrimp, just the mere mention of the name is enough to set my stomach rumbling and mouth watering. I love shrimp, you should know by now that I live to eat shrimp. 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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