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. Here’s a brief history of popcorn shrimp if you’re interested.
ARE POPCORN SHRIMP BABY 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)
- 1/2 cup shredded coconut (no sugar added)
- 1/2 cup whole wheat Panko bread crumbs (or make your own - link above)
- 1 1/2 tsp. garlic powder
- 1 1/2 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.