Popcorn Shrimp with Creamy Sweet Chili Dip
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 32 shrimp with just over ½ cup sauce
  • 1 lb raw shrimp (50-70 size)
  • Cooking spray
  • 3 rice cakes, crushed (I used popcorn flavored rice cakes. Crushed rice crackers work too)
  • 1 egg and 2 egg whites
  • 1-2 tsp old bay seasoning (or your favorite seafood seasoning)
For the Dip
  • ½ cup non-fat greek yogurt
  • 3 Tbsp sweet chili sauce (to make sugar-free use sugar-free syrup or honey mixed with garlic chili sauce)
  • 1 packet stevia
  • 1 tsp sriracha (start with ½ tsp and check for spiciness)
  1. Preheat your oven to 425 degrees F.
  2. Crush the rice cakes (or rice crackers) into crumbs using your blender and put in a shallow dish with the old bay seasoning.
  3. In another shallow dish, add the egg and egg whites.
  4. Dip each shrimp in the egg, then dip in the crumbs. Place on a cookie sheet sprayed with cooking spray. Repeat the process till all the shrimp are coated.
  5. Place in the oven and bake for 6-8 minutes until shrimp have turned pink and the coating is crispy.
  6. Meanwhile, make the dip, combine all dip ingredients and allow to cool in the fridge until using.
Nutrition for Dip (per 2 Tbsp - makes just over 8 Tbsp)
Cals: 41 Fat: 0 g Carbs: 6 g Fiber: 0 g Sugar: 5.6 g Sodium: 126 mg Protein: 3 g
Serving size: 16 shrimp Calories: 224 Fat: 4 g Saturated fat: 1 g Carbs: 16 g Sugar: 0.1 g Sodium: 495 mg Fiber: 0 Protein: 32 g Cholesterol: 750 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/popcorn-shrimp-with-creamy-sweet-chili-dip/