Popcorn shrimp hits the spot anytime. I love that it doubles as an appetizer or a quick dinner. Plus, paired with this creamy sweet chili dip, it really makes it extra special. What’s great about this version is that the popcorn shrimp are baked, not fried, plus the dip is made with greek yogurt instead of mayo, so you save a lot of calories there.
I’m always looking for healthier ways to batter things, and for these I used crushed rice cakes which worked quite well! Another option would be crushed rice crackers. Both get crispy when baked, so they give it a nice crunch when its done.
These are so easy to eat you’ll have a hard time just having a few, so if you’re making this for an appetizer, I’d recommend doubling the recipe. My hubby and I split this batch as a main course for dinner, and it was just right for 2 adults as we had a quinoa salad and some squash on the side.
So next time you’re craving some fried popcorn shrimp, give this a try! I think you’ll really like it!
- 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)
- 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)
- Preheat your oven to 425 degrees F.
- Crush the rice cakes (or rice crackers) into crumbs using your blender and put in a shallow dish with the old bay seasoning.
- In another shallow dish, add the egg and egg whites.
- 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.
- Place in the oven and bake for 6-8 minutes until shrimp have turned pink and the coating is crispy.
- Meanwhile, make the dip, combine all dip ingredients and allow to cool in the fridge until using.
Cals: 41 Fat: 0 g Carbs: 6 g Fiber: 0 g Sugar: 5.6 g Sodium: 126 mg Protein: 3 g