6 ouncessmall peeled and deveined shrimp
1 cup panko (bread crumbs)
1/three cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon vegetable oil
1/3 cup all-motive flour
1 massive egg, lightly overwhelmed cooking spray
- Preheat oven to four hundred°F. Rinsed the shrimp and pat dry with paper towels. Set apart.
- Spread the panko in a skinny layer on a baking sheet and bake for three mins, till light brown. Transfer the panko to a shallow dish and mix inside the Parmesan and coarse salt. Drizzle the oil and mix properly. Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F. Place a cord rack on the baking sheet, lightly coat with cooking spray.
- In small batches, coat the shrimp in flour, shaking off any extra, dip in egg, and lastly coat properly with panko. Transfer to the rack. Bake the shrimp for 3 mins on one side, and turn to the opposite facet and bake for every other three mins. Serve the popcorn shrimp with ketchup.