Its been a month since my last recipe. I really need to get myself in check with this. That is just not acceptable. My husband has been a champ during my busy work season and taking care of dinner so it minimizes the amount of time I spend in the kitchen. However, things are hopefully calming down and I can get a few recipes I’ve been wanting to try done. Baking should be my priority with the lovely Pinocchio Baking Through Disney thing coming up soon. However, I decided to defrost some shrimp a few days ago and make something cool with it. My initial thought was fried rice but then I was cleaning the cupboards and found a box of Corn Flakes Crumbs. Its my replacement for Panko bread crumbs and remembered that I had gotten those to make some popcorn or breaded whatnots and didn’t end up doing it. So here we are with the next cooking adventure: Popcorn Shrimp!
Let’s check it out, shall we?
You can find the lovely recipe over here:
I found it via Pinterest (as usual).
What is absolutely fantastic about shrimps in general are that they are really quick to cook. That also means that this recipe takes more time for preparation than the actual baking time in the oven. I’m all for that!
However, this was more of an inspiration recipe because I ended replacing a few of the ingredients or omitting them in general due to allergy restrictions.
- Panko breadcrumbs replaced with Corn Flakes Crumbs
- Parmesan cheese omitted (due to lactose-intolerance)
- Italian seasoning instead of Cajun
As for the baking time, it said to do 3 mins and flip over and 3 mins. I did 3 mins and then another 5 mins and kept it in the oven a tad longer, maybe a few minutes, just to make sure the shrimps would be cooked through. Its more of a safety precaution. I had tried one at the 6 minutes recommended bake time and it was just perfectly cooked through.
Baked Popcorn Shrimp is definitely different. I forgot to garnish it with lemon juice which might have balanced the taste a little. I like the Italian seasoning but it did have a mild bitter herb taste, which is where I think a cajun flare might have helped it. Maybe the smoked paprika might have been a good one to use also. However, this recipe had all the crunches and the bread coating was amazing. I’ve never cooked with Panko breadcrumbs but this one I used is pretty great.
For a quick and crunchy side for your dish, this recipe does the trick. Even if you want it as an appetizer, it would do also with a lovely little dip.
Do you like shrimps (or other seafood)? How do you like to cook it?