Homemade Panko Popcorn Spiced Shrimp - they're baked!
Crispy, baked Panko-crusted shrimp with a zesty lemon aioli dip—perfect for any occasion!
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Cooking tools:
- Cooling rack
- Grater
- Oven
- Mixing bowl
- Zip-top bag
- Freezer
- Wax paper
- Airtight container
- Parchment paper
- Serving bowl
- Chef's knife
- Measuring spoon
- Measuring cup
Ingredients
- 1 pound large jumbo tiger shrimp (peeled and deveined)
- 1 large egg (I use pasture raised)
- 1 teaspoon greek yogurt (plain)
- 1/2 teaspoon cajun seasonings (see my recipe)
- 1/4 teaspoon sea salt
- 1 1/2 tablespoon unsalted butter (melted, I used Kerrygold (no natural flavoring))
- 2/3 cups panko crumbs (see below: How to Make Panko Crumbs from Japanese Milk Bread )
- 1/2 teaspoon cajun seasonings
- 1/2 teaspoon neutral oil ((for brushing the wire rack))
- 1 recipe Karen's Lemony Aioli Dipping Sauce (see recipe)
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