Baked Popcorn Shrimp Recipe – Japanese Special
Baked Popcorn Shrimp is a healthier and delicious alternative to the classic fried version, offering all the crispy, golden goodness with none of the guilt. These bite-sized shrimp are coated in a light, seasoned breadcrumb mixture and baked until perfectly crisp and tender. With a fraction of the oil used in frying, they’re a great option for anyone looking to enjoy a lighter, yet flavorful seafood dish. Whether served as an appetizer, snack, or even a main course, these shrimp are sure to be a hit with family and friends. Pair them with your favorite dipping sauce, and you’ve got a meal that’s both tasty and satisfying!
- 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:
Shrimp Size:Use large shrimp (21-25 per pound) for perfect bite-sized pieces. If you prefer, you can also use shrimp without tails to make it easier to eat.
Breadcrumb Options:Panko breadcrumbs give the shrimp a light, extra-crispy texture. If you don’t have panko, regular breadcrumbs will work, though they won’t be as crispy.
Make it Spicy:Add a pinch of cayenne pepper, chili powder, or paprika to the breadcrumb mixture for a spicier kick.
Make Ahead:Bread the shrimp ahead of time and refrigerate them for up to a few hours before baking. Just pop them in the oven when you’re ready to serve.
