I was inspired to make this recipe from a recipe in Self Magazine’s Drop 10 Book (p.171.).
Perfect to make for a summertime dinner – light and crispy.
Crispy Veggie Popcorn Shrimp
Ingredients:
– 4 cups popped popcorn
– 1/2 cup parsley or cilantro
– 1 tsp sea salt
– 2 tbs sesame, coconut or olive oil
– 1 egg
– 1lb raw shrimp (about 16)
– 1 tsp garlic powder (optional)
*Serves 4
Directions:
1. Place popcorn, parsley and sea salt into blender or food processor and process until popcorn is finely chopped. Transfer to a plate
2. Crack an egg into a shallow dish or plate and whisk well.
3. Dip each piece of shrimp into the egg and then into the popcorn mixture.
4. Transfer to a plate and refrigerate approx 30 min to let the popcorn set.
5. Heat a large skillet over medium heat. Add oil to pan and add shrimp. Cook on each side until both sides are crispy and shrimp is cooked through (pink).
6. Add to a serving dish and voila!
Serve alone or with one my faves, Crispy Baked Green Bean Fries!
*Corn and popcorn is tough to digest for some people, so be sure to drink lots of water to aid in digestion and help flush it out!
Be sophisticated. Be gourmet. Be well.
xo
be well,
arielle
