A Southwest Twist on A Classic American Snack – Chipotle Popcorn Shrimp Recipe
By Donna published on February 4, 2010 in First Courses, Party Food and Snacks
The classic Popcorn Shrimp recipe is perfect for a Southwest update! Just in time for Superbowl Snacks!
These little shrimp bites are crispy and delicious, and they are BAKED, not fried. So, go ahead and eat them like popcorn!
Culinary Trivia Question of the Day: Can you guess which popular American restaurant chain is credited with the creation of “popcorn shrimp?” See the end of this post for the answer!
- Use the three-step dipping method for a crunchy baked texture
CHIPOTLE BAKED POPCORN SHRIMP
1/2 cup all purpose flour
1 teaspoon chipotle chile powder, or more as desired
1/2 teaspoon salt
1 large egg, beaten with 1 tablespoon water
1 cup cornmeal
1 pound shelled uncooked shrimp, 60 to 90 count per pound
A little canola oil spray
Lightly spray a baking sheet with oil.
Mix together the flour, cajun seasoning and salt. Dip shrimp first in flour mixture, then in egg mixture, then in cornmeal. Spread shrimp in a single layer on baking sheet. Spray shrimp with oil. Broil for 4 to 5 minutes about 6 inches from heat. Remove shrimp from oven and turn over shrimp with a spatula. Spray with a little oil and then broil for another 2 to 3 minutes.
Serve at room temperature with your favorite dipping sauce.
Other food bloggers do Popcorn Shrimp:
Cajun Popcorn Shrimp, Life’s Ambrosia
Popcorn Shrimp, Yum Sugar
Culinary Trivia Answer: RED LOBSTER is credited with the creation of the wildly popular American appetizer “Popcorn Shrimp.”
–posted by Donna
I’ll take some of your suggestions and try to apply them.