A New & Improved Take On The Classic Popcorn Shrimp Recipe

Hi, Seafoodies!

Isn’t it interesting how some meals get reserved as “special occasion” treats? Think about it: lobster tails, steamed mussels and, yes, even popcorn shrimp.

These are the dishes we save for anniversaries, celebrations or when we have lots of time to prepare something more indulgent. But why should we limit our enjoyment of such delicious fare to just special moments?

That’s why we’ve created a healthier version of one of our all-time favorites that can be made in about 30 minutes: skinny baked popcorn shrimp. And if you find it hard to believe that “skinny” and “popcorn shrimp” can be in the same sentence, then we have a tasty surprise for you!

Here’s what makes the big difference: instead of deep-frying these little morsels of deliciousness, we’re baking them to crispy perfection. The result? All the crunch and flavor you love, with a fraction of the calories and saturated fat. And let’s not forget that each time this recipe is recreated, you can check off one of your 2-3 servings of seafood per week that is recommended by the Dietary Guidelines for Americans.

After trying this recipe, it will be easy to see why our popcorn shrimp can officially be moved from the “occasional indulgence” meal category to “everyday outstanding!” For everything from family movie nights to anytime appetizers, served atop a salad for a light lunch or tossed in a wrap for an on-the-go snack—the possibilities are as endless as your appetite!

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
In a medium bowl, whisk together Panko, parmesan, old bay, salt and pepper until combined.
Set up your dipping station with bowls of (1) shrimp (2) egg whites and (3) breading. Working one at a time, dip a piece of shrimp in the egg whites until it is covered. Then transfer to the breadcrumb mixture and toss until combined. Gently place on the prepared baking sheet. Repeat with remaining shrimp, then generously coat all of the shrimp with a layer of cooking spray.
Bake for 3 minutes, then flip shrimp and bake for another 3 minutes until cooked through. Serve warm with cocktail or ranch sauce for dipping.

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