Homemade Panko Popcorn Spiced Shrimp – they’re baked!
May 17, 2023, Updated Dec 04, 2023
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.
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.
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.
Nutrition
Serving: 4gCalories: 182kcalCarbohydrates: 9gProtein: 19gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 201mgSodium: 1025mgPotassium: 179mgFiber: 1gSugar: 1gVitamin A: 649IUVitamin C: 0.01mgCalcium: 90mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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