Oven-fried popcorn shrimp
No need to go to the drive-through for crispy, Louisiana-spiced popcorn shrimp. Our easy oven-fried version can be on your table faster than it would take to get to the restaurant and back. The shrimp is initially dredged in seasoned flour, dipped in egg, and then dredged in the same seasoned flour that’s been mixed with panko for extra crunch. Served with cocktail sauce, it’s extremely munchable.
1 tbsp(s), salt-free
2 large egg(s), lightly beaten
1 pound(s), medium, peeled and deveined
Store bought cocktail sauce
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- In a pie plate or other shallow dish, whisk together the flour, Cajun spice blend, and salt. In a medium bowl, whisk together the eggs and 1 tbsp water. Pat the shrimp dry with paper towels. Place the shrimp in the flour mixture, and toss to lightly coat. Remove the shrimp from the flour mixture (reserve the flour mixture), shaking off excess flour, and place in the egg mixture. Toss to coat the shrimp with egg. Pour the panko into the flour mixture and stir to combine. Remove about one-third of the shrimp from the egg mixture, allowing excess to drip off, and dredge in the panko mixture. Arrange the shrimp on the prepared pan. Repeat with the remaining shrimp in two more batches.
- Coat the shrimp with cooking spray. Bake until browned and crisp, 8 to 10 minutes. Serve with the cocktail sauce.
- Serving size: about 4 oz shrimp and 1 tbsp cocktail sauce