Crispy Shrimp Poppers

Crispy Shrimp Poppers
Staff Writer
Taste of Home

Popcorn shrimp, shrimp which are breaded and fried, have long been a fried food favorite. This recipe, however, gives them a "popper" twist, by stuffing them with cream cheese, wrapping them in bacon, and then breading and frying them. 

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20
Servings
53
Calories Per Serving
Deliver Ingredients

Ingredients

  • 20  uncooked medium shrimp, peeled and deveined
  • 10  bacon strips, cut in half lengthwise
  • 1  Cup  all-purpose flour
  • eggs, lightly beaten
  • Oil, for frying
  • 2  Cups  panko breadcrumbs
  • 4  Ounces  cream cheese, softened

Directions

Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp.Wrap a piece of bacon around each shrimp and secure with toothpicks.

In 3 separate shallow bowls, place the flour, eggs, and breadcrumbs. Coat the shrimp with flour, then dip into eggs, and then coat with breadcrumbs.

In a large skillet or deep-fryer, heat the oil to 375 degrees. Fry the shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard the toothpicks before serving. 

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
17µg
2%
Calcium, Ca
5mg
1%
Choline, total
3mg
1%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
4µg
7%
Sodium, Na
25mg
2%
Water
4g
0%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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