Crispy, Crunchy and Drenched in Homemade Panko Crumbs ~ these delicious morsels are baked on a rack, not deep fried.

I’m craving something crispy & sweet yet savory – these Popcorn Shrimp fit the bill!
Plunge them into this luscious & piquant Lemony Aioli Dip.

Up close – in a parchment lined bowl ready to serve – a definitely crunch!

I LOVE making these crispy Shrimp Morsels! Makes the perfect appetizer (who can resist these?), light lunch or dinner.

I’m using Japanese Milk Bread ~ Remove crusts and freeze the bread until firm. Then simply grate the bread and either leave out to dry overnight, or place in the oven to dry out. YES commercial Panko Crumbs are fine to use! I just had fun making my own! 

Enjoy these delicious – pop in your mouth treats… remember to make the luscious Lemony Aioli!
Let me know what you think!

Karen

Homemade Panko Popcorn Spiced Shrimp - they're baked!

Baked, Crunchy & Irresistable! Dipping into a Lemony- Garlicky Aioli for some zesty goodness. Follow this method for a delicious snack or meal.

Prep Time: 45 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 pound large jumbo tiger shrimp peeled and deveined

Marinade for Shrimp:

• 1 large egg I use pasture raised
• 1 teaspoon greek yogurt plain
• 1/2 teaspoon cajun seasonings see my recipe
• 1/4 teaspoon sea salt

For the coating:

• 1 1/2 tablespoon unsalted butter melted, I used Kerrygold (no natural flavoring)
• 2/3 cups panko crumbs see below: How to Make Panko Crumbs from Japanese Milk Bread
• 1/2 teaspoon cajun seasonings
• 1/4 teaspoon sea salt
• 1/2 teaspoon neutral oil (for brushing the wire rack)
• 1 recipe Karen's Lemony Aioli Dipping Sauce see recipe

Notes

To make Homemade Panko Crumbs:
Take 2 slices of Japanese Milk Bread, trim off the crusts and cut in half.
Place in a ziplock bag and freeze until very firm, at least 4 hours.
Using your hand grater - medium hole; grate the frozen bread using long strokes onto a wax paper sheet underneath. Spread  the crumbs into a single layer and leave to dry overnight. (You can bake on a low 300 oven until crisped but not colored, about 5 minutes.) Store in an airtight container, no need to refrigerate. 

See: Recipe: Karen's Lemony Aioli Diping Sauce

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Appetizer, Main Course, Snack

CUISINE: American, Cajun

KEYWORDS: baked popcorn shrimp, homemade panko crumbs, popcorn shrimp

Nutrition Facts

Homemade Panko Popcorn Spiced Shrimp - they're baked!

Serving Size

 

4 g

Amount per Serving

Calories

182

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

201

mg

67

%

Sodium

 

1025

mg

45

%

Potassium

 

179

mg

5

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

19

g

38

%

Vitamin A

 

649

IU

13

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

90

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.