This post may contain affiliate links. Please read my privacy policy.
Parmesan Baked Popcorn Shrimp – super easy and crispiest popcorn shrimp with no deep frying. Easy, healthy, super yummy, and everyone loves them.
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
- Parmesan
- Flour
- Egg
- Salt
- Oil
See the recipe card for full information on ingredients.
Cooking Tips
- 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
Shrimp is actually a healthy protein source.
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.
This recipe has 538 calories per serving.
What To Serve With Parmesan Baked Popcorn Shrimp
This dish is best served as a delicious appetizer. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Parmesan Baked Popcorn Shrimp
Ingredients
- 6 oz (175g) small shrimp, peeled and deveined
- 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
- ketchup
Instructions
- Preheat the oven to 400°F (207°C). Rinse the shrimp and pat them 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, mix in the Parmesan and coarse salt, and drizzle with oil. Mix well.
- Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F (232°C). Place a wire rack on the baking sheet and lightly coat it with cooking spray.
- In small batches, coat the shrimp in flour, shaking off any excess; dip them in egg, and then coat well with panko. Transfer to the rack. Bake the shrimp for 3 minutes on one side, then turn them to the other side and bake for another 3 minutes. Serve the popcorn shrimp with ketchup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds great!!! Will definitely try it:)
I have small frozen shrimp. Is it alright to use them? Should I just thaw first and prepare the same way ?
Yes thaw and prepare the same way.
I doubled the recipe for 16oz of small shrimp. ( I used tawed cooked because that’s all I had) Had to add an additional egg. No biggie. Used olive oil instead of vegetable oil. I might use coconut oil next time. Takes a while to prepared but cooks so fast. Delish! And the best part is that my kids ( 2 1/2 & 15 months gobbled them up) Thank you so much for sharing!
Thanks Samantha, yes kids love this parmesan baked popcorn shrimp. You should try the Parmesan baked chicken nuggets next: https://rasamalaysia.com/baked-chicken-nuggets/
Just made these tonight as a surprise for my Husband. He loved them. Will definitely put this into recipe rotation.
Love the recipe….but what size shrimp?
Can you use the very smal l ones without the hard tails still attached…..such as the ones you put on salads?
You can use any size of the shrimp you like but small ones are not ideal because you will get mostly the bread crumbs instead of the shrimp.
Looking delicious!
Can you use regular bead crumbs instead of panko??
Yes you can.
Do you start with cooked or raw shrimp?
Raw.
I will be making these as soon as I can get the right shrimp (low-Mercury, ‘Seafood Watch’ App approved). Thank you for the recipe. To kick the ketchup up a notch add a bit of horseradish, it’s wonderful!
Yum! :)
Yum.