Popcorn Shrimp Recipe With Coconut Breading
As an Amazon Associate I earn from qualifying purchases.
Love popcorn shrimp? This easy recipe is tasty, delicious, and gives you tender shrimp with a crispy, coconut breading.
While I’m not always very good at cooking fish, I’m actually pretty good at cooking shrimp. And thank goodness for that, because I really do love the stuff.
I honestly don’t know if I’d survive life without the occasional plate of shrimp. It’s just pure joy as far as I’m concerned.
I have to say that these really make wonderful finger food. Serve them as an appetizer at a party (so long as they don’t sit out too long), or as the protein portion of your regular meal. Either way, these are fun to eat and totally delicious!
What Are Popcorn Shrimp?
This type of shrimp are usually smaller shrimp that have had their tails removed and are completely prepped so that after cooking, they can be eaten much like popcorn by simply popping them in your mouth. They are battered and usually deep fried, although for healthier fare, they can be baked as they are in this recipe. Some people like to choose small shrimp so that it’s literally more like the size of popcorn. But I prefer larger shrimp. The choice is yours. For this recipe you’ll use 1 lb. of shrimp, regardless of their size.
Are Popcorn Shrimp Bay Shrimp?
No. Generally, they are just smaller shrimp. While some cooks may prefer a specific type of shrimp, they are typically just smaller in size, regardless of type. Smaller sizes are chosen to be more like actual popcorn.
How To Make Popcorn Shrimp
It’s pretty simple actually! It’s just like battering any other type of meat. You get your shrimp prepped, give them an egg bath and then toss them with whatever breading you choose. I find it’s easiest to put the breading in a zipper-top plastic bag in order to shake them better. But others may prefer simply turning them in a bowl filled with breading. Either approach will work and neither is wrong.
More Healthy Shrimp Recipes
Popcorn Shrimp Recipe
- Cookie Sheet (baking pan)
- 1 lb. peeled, deveined, tail-off large shrimp (frozen is fine if you thaw)
- ½ cup shredded coconut (no sugar added)
- ½ cup whole wheat Panko bread crumbs (No sugar added, or make your own – link above)
- 1 ½ tsp. garlic powder
- 1 ½ tsp. onion powder
- 2 large egg whites
- 2 tsp. coconut oil
- Preheat oven to 350 F.
- Pat the shrimp dry with a paper towel if they are damp or wet.In a medium mixing bowl, whisk together the egg whites and the coconut oil.
- In a separate medium sized mixing bowl, whisk together the coconut flakes, bread crumbs, garlic and onion powder.
- Drop the shrimp in the egg whites and give them a good stir.
- Pick them out (I used my hands), allowing them to drip off a bit of the excess and drop them in the dry coconut mixture.
- Shake them around until they are coated and then place them individually on a parchment lined cookie sheet.
- Bake for 20 minutes (no more!). They should be lightly golden brown.
I found mine at Whole Foods. But I’ve even see them at Safeway. Try calling around to see who has them.
My pleasure! Glad you enjoyed it! 🙂
Awesome! Enjoy them!
OH! These look good. Coconut shrimp. Yum. The only problem I have had is that packaged coconut tastes blah–meaning the no sugar added kind you get in the health food store.
Have you ever tried real fresh–as in you pry it out of the coconut yourself–coconut? I think I will try that, and since I want to do Paleo (If coconut doesn’t make the cut, I ‘ll just pretend) I will do all coconut and no bread crumbs. Hope it will stick together.
Have you ever tried to make these ahead of time and freeze them? Frozen coconut and popcorn shrimp are two of my favorite quick freezer meals, and I would love to start making them from scratch in bulk so I can have them ready to go
No, I’ve never tried. You’d have to play around with it to see if it would work. Sorry, wish I could be more help on that.
Made it tonight, delicious! Served it with roasted broccoli. My husband loved it and said I want a dinner like this every night. I think next time I will try half almond flour & half bread crumbs just to cut the carbs, but this time I tried it exactly as written. Thank you Tiffany!
Is this wheat free? If not, do you have a recipe for wheat free, dairy free bread crumbs? thanks
No, it’s not wheat free. But you could leave out the bread crumbs and just use a little more coconut. That would probably work well.
Could you use cornstarch or coconut flour instead of panko ? If so, would I use the same measurement as the breadcrumbs?
Jennifer – I would use more shredded coconut in place of the panko. You could mix in maybe a tablespoon or so of coconut flour, but no more than that as it’s a very thirsty flour.