About
Who wouldn’t want to pop a deliciously crispy popcorn shrimp into their mouth? These little guys are coated in a crispy parmesan crust that turn a perfect golden brown in the oven. You can serve with cocktail sauce, tartar sauce, or even some spicy mayo.
Ingredients
- ¼ cup almond flour
- 1 large raw egg
- 1 cup, shredded parmesan cheese
- 20 medium raw shrimp
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat an oven to 400 degrees and line a sheet tray with aluminum foil or parchment paper. Set up your breading for the popcorn shrimp by placing up ½ cup of almond flour in a ziploc bag (you may need more almond flour than what is listed in the ingredients). Additionally, whisk together 1 egg in a small bowl, and set aside shredded parmesan in another clean bowl.
- Prep your shrimp by peeling and deveining them (you can leave the tails on if you wish) and setting the shrimp on a paper towel to remove excess water. Sprinkle the salt and pepper over the shrimp.
- Place all the shrimp in the ziploc bag with the almond flour. Seal the bag and shake until your shrimp are coated in flour.
- One by one, remove each shrimp from the bag and coat them in the egg. Allow excess egg to drip off before coating in parmesan cheese and then setting all the shrimp on your sheet tray.
- Bake the shrimp for about 35 minutes, flipping them when there are 10 minutes of baking left. Enjoy!
Nutrition Facts
- Servings: 4
- Calories: 191.9kcal/802.9kJ (per serving)
- Fat: 12.5g (per serving)
- Carbs: 2.8g (per serving)
- Protein: 17.2g (per serving)
