Wednesday, January 29, 2014

Skinny Popcorn Shrimp

Skinny Popcorn Shrimp - made January 17, 2014 from Gimme Some Oven
These may not look like shrimp at first glance but they really are. This is the panko-crusted skinny version of popcorn shrimp, not heavily breaded or deep-fried. They're very easy to make and do emerge with a nice crunch.
Mine look a little weird and dark because I didn't have cajun spice or bay seasoning so I used allspice instead. Might not have been the best choice as it didn't have much flavor or kick. It was just crunchy-coated shrimp. Still, if done properly, this makes for a fairly healthy snack or appetizer, especially if you're having a football-loving crowd over for a Super Bowl party.
1 cup Panko breadcrumbs
3 tablespoons grated Parmesan cheese
2 teaspoon Old Bay or other Cajun seasoning (I used allspice)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white, whisked
1 pound raw medium shrimp, peeled and deveined
cooking spray
lemon wedges and chopped fresh parsley, for garnish
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together Panko, Parmesan, Old Bay, salt and pepper until combined.
  3. Set up your dipping station with bowls of 1) shrimp, 2) egg white, and 3) breading. Working one at a time, dip a shrimp in the egg white until covered then transfer to the breadcrumb mixture and toss until combined. Place on the prepared baking sheet. Repeat with remaining shrimp then generously coat all of the shrimp with a layer of cooking spray (this helps the breading turn golden).
  4. Bake for 3 minutes, then flip the shrimp and bake for another 3 minutes or until cooked through and no longer translucent. Serve warm with garnishes and cocktail sauce for dipping, if desired.

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