Baked Popcorn Shrimp

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  Bread Crumbs, Panko, Dry(240g)
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  Parmesan Cheese(45g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Old Bay seasoning blend(10g)
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  1/4 tsp. salt
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  1/4 tsp. black pepper
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  Egg Whites(454g)
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  Shrimp(454g)
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  Lemon Wedges And Chopped Fresh Parsley, For Garnish

Instructions

1. 1Pat the shrimp dry with paper towels to remove excess moisture, which helps the breading adhere better.
2. 2In a medium bowl, combine the panko bread crumbs, grated Parmesan, and Old Bay seasoning blend until evenly mixed.
3. 3Set up a breading station with three shallow bowls: one with the liquid egg whites, one with the panko mixture, and one empty bowl for breaded shrimp. Working one shrimp at a time, dip it into the egg whites until fully coated, then transfer to the panko mixture and toss until completely covered. Place the breaded shrimp in the empty bowl and repeat with all remaining shrimp.
4. 4Heat a large skillet over medium-high heat and lightly coat the cooking surface with cooking spray. Once the pan is hot and shimmering (about 1–2 minutes), carefully place the breaded shrimp in a single layer in the skillet, working in batches if needed to avoid overcrowding.
5. 5Cook the shrimp for 3–4 minutes without moving them, until the coating turns golden brown on the bottom. Flip each shrimp and cook for another 2–3 minutes on the second side until the shrimp is opaque throughout and no longer translucent, and the internal temperature reaches 165°F.
6. 6Transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.
7. 7Divide the shrimp evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 3 days.
8. 8Reheat in a 350°F oven for 5–7 minutes until warmed through, and serve with cocktail sauce or ranch dip for dipping.