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This healthy popcorn shrimp recipe uses tiny shrimp to make crunchy bites perfect for popping in your mouth. We also swap out mayo-based tartar sauce for a healthier Greek yogurt dip flavored with Thai chili sauce.

Source: EatingWell Magazine, May/June 2015


Recipe Summary

25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Position rack in bottom of oven; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

  • Whisk eggs, Old Bay, garlic powder and 1/4 teaspoon salt in a shallow bowl. Place breadcrumbs in another shallow bowl or dish. Add shrimp to the egg mixture and stir until well coated. Transfer to the breadcrumbs with a slotted spoon and gently stir to coat. Arrange the shrimp in a single layer on the prepared baking sheet. Generously coat with cooking spray.

  • Bake the shrimp until cooked through and browned on the bottom, 6 to 8 minutes.

  • Meanwhile, combine yogurt (or sour cream), chili sauce, hot sauce and the remaining 1/4 teaspoon salt in a small bowl. Serve the shrimp with the dipping sauce.


Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

about 16 shrimp & 3 Tbsp. sauce
243 calories; protein 26.2g; carbohydrates 24.8g; dietary fiber 0.5g; sugars 10.4g; fat 3.6g; saturated fat 0.6g; cholesterol 206.7mg; vitamin a iu 70.5IU; vitamin c 0.9mg; folate 8mcg; calcium 101.4mg; iron 0.8mg; magnesium 39.3mg; potassium 321.4mg; sodium 583.1mg; added sugar 9g.

1 starch, 1/2 other carbohydrate, 3 lean meat