Baked Popcorn Shrimp Recipe – Japanese Special
Baked Popcorn Shrimp is a delicious twist on the classic fried favorite, where shrimp are coated in seasoned breadcrumbs or panko and oven-baked to crispy perfection instead of deep-fried. Enhanced with garlic, a touch of lemon, and optional spices like paprika or cayenne, this dish balances crisp texture with succulent seafood flavor. Whether served as an appetizer, snack, or side, this Baked Popcorn Shrimp recipe brings satisfying crunch and flavor with fewer calories and cleanup.
- Prep Time5 min
- Cook Time12 min
- Total Time17 min
Baked Popcorn Shrimp Ingredients :
- 1 lb large shrimp, peeled and deveined (tail-on for presentation)
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, beaten
- 1 tbsp olive oil (optional for brushing)
For Dipping Sauce:
- 1/4 cup ketchup
- 1 tbsp horseradish (optional for a kick)
- 1 tbsp lemon juice
- 1 tsp hot sauce (optional for spice)
Prepare the Shrimp:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the shrimp dry with paper towels to remove excess moisture.
Coat the Shrimp:
In a shallow bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, beat the egg.
Dip each shrimp into the beaten egg, then coat thoroughly with the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.
Bake the Shrimp:
Place the coated shrimp on the prepared baking sheet in a single layer.
Lightly brush each shrimp with a little olive oil to help them crisp up.
Bake for 8-10 minutes or until the shrimp are golden brown and crispy, and opaque in the center. If you have a convection oven, you can bake for about 7-8 minutes for extra crispiness.
Serve:
Serve the shrimp immediately with the dipping sauce. To make the sauce, simply mix ketchup, horseradish, lemon juice, and hot sauce in a small bowl.
Recipe Notes:
Use medium or large shrimp, peeled and deveined, and pat dry before coating to ensure crispness.
For the coating, mix breadcrumbs or panko with seasoning (paprika, garlic powder, salt, pepper) and optionally Parmesan for extra flavor.
Lightly coat shrimp in a binder such as egg wash, mayo, or a thin mixture before dredging through breadcrumbs.
Place shrimp in a single layer on a baking sheet lined with parchment—avoid overcrowding so they bake rather than steam.
Spray or lightly drizzle with oil to help browning and crisp texture.
Bake at a high enough temperature (around 200-220°C / 400-425°F) until golden and cooked through. Flip halfway for even color if needed.
Serve with lemon wedges and dipping sauce (like cocktail sauce, tartar sauce, or spicy mayo) for contrast.
Leftovers can be reheated in the oven or air fryer to restore crispness.
