Popcorn Shrimp with Creamy Sweet Chili Dip
Try this Popcorn Shrimp with Creamy Sweet Chili Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 32
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- cooking spray
- 1/2 cup non-fat greek yogurt
- 1 packet stevia
- 1 lb raw shrimp (50-70 size)
- 3 rice cakes crushed (i used popcorn flavored rice cakes.
- 1 egg and 2 egg whites
- 1-2 tsp old bay seasoning (or your favorite seafood season
- 3 tbsp sweet chili sauce (to make sugar-free use sugar-fr
- 1 tsp sriracha (start with 1/2 tsp and check for spicine
- Carbohydrate 0.0019396875 g
- Cholesterol 0 mg
- Fat 0.0073771875 g
- Fiber 0 g
- Protein 2.4375E-05 g
- Saturated Fat 0.0010875 g
- Serving Size 1 1 shrimp with just over ½ cup sauce (14g)
- Sodium 0.00553125 mg
- Sugar 0.0019396875 g
- Trans Fat 0.000138750000000001 g
- Calories 0 calories
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.
