Description
These crispy popcorn shrimp are a perfect snack or appetizer for any occasion. They are quick and easy to make, with a crunchy coating that is sure to satisfy your seafood cravings.
Ingredients
Scale
For the shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the coating:
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
For the dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon honey
- 1 teaspoon lime juice
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the shrimp: In a shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. Dredge each shrimp in the flour mixture, shaking off any excess.
- Coat the shrimp: In another bowl, combine the Panko breadcrumbs, Parmesan cheese, oregano, and cayenne pepper. Dip each shrimp into the breadcrumb mixture, pressing gently to adhere.
- Bake the shrimp: Place the coated shrimp on the prepared baking sheet and bake for 10-12 minutes, or until golden and crispy.
- Make the dipping sauce: In a small bowl, mix the mayonnaise, Sriracha sauce, honey, and lime juice until well combined.
- Serve: Serve the popcorn shrimp hot with the dipping sauce on the side. Enjoy!
Notes
- Make sure to pat the shrimp dry before coating to help the breading stick better.
- Feel free to adjust the level of spiciness in the dipping sauce to suit your preference.
- These shrimp are best served fresh out of the oven for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
