Baked Turmeric Shrimp Poppers
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 20 shrimp
Ingredients
- ½ cup
- all-purpose flour
- 125 mL
- 1 tbsp, plus 2 tsp
- turmeric, divided
- 25 mL
- ¼ tsp
- pepper
- 1 mL
- ¼ tsp
- salt
- 1 mL
- 2
- eggs
- 1 cup
- panko breadcrumbs
- 250 mL
- ½ cup
- finely grated Parmesan cheese
- 125 mL
- 20
- uncooked large black tiger shrimp, peeled, tail intact (thawed if frozen)
- ½ cup
- mayonnaise
- 125 mL
- 1 tbsp
- milk
- 15 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
Step 2
In shallow bowl, mix flour, 2 tsp (10 mL) turmeric, pepper and salt. In separate shallow bowl, fork-beat eggs. In third shallow bowl, mix breadcrumbs and Parmesan cheese. Holding by tail, dredge shrimp in flour mixture to coat. Dip into beaten egg to moisten flour, allowing excess egg to drip off. Roll in panko mixture to coat. Place on prepared baking sheet. Repeat process with remaining shrimp.
Step 3
Bake 8 to 10 min., or until crust turns golden brown and shrimp is cooked through.
Step 4
Meanwhile, in small bowl, blend mayonnaise, milk and remaining 1 tbsp (15 mL) turmeric. Serve as dipping sauce for warm shrimp poppers.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (2 shrimp poppers):
- Calories:
- 200
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 16 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 65 mg
- Protein:
- 8 g
- Sodium:
- 310 mg