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Baked Turmeric Shrimp Poppers
Makes 20 shrimp


  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. In shallow bowl, mix flour, 2 tsp (10 mL) turmeric, pepper and salt. In separate shallow bowl, fork-beat eggs. In third shallow bowl, mix breadcrumbs and Parmesan cheese. Holding by tail, dredge shrimp in flour mixture to coat. Dip into beaten egg to moisten flour, allowing excess egg to drip off. Roll in panko mixture to coat. Place on prepared baking sheet. Repeat process with remaining shrimp.
  3. Bake 8 to 10 min., or until crust turns golden brown and shrimp is cooked through.
  4. Meanwhile, in small bowl, blend mayonnaise, milk and remaining 1 tbsp (15 mL) turmeric. Serve as dipping sauce for warm shrimp poppers.

Tip: Try substituting turmeric with curry powder to make curry shrimp poppers.

  • ½ (125 mL) cup all-purpose flour
  • 1 tbsp, plus 2 tsp (25 mL) turmeric, divided
  • ¼ tsp (1 mL) pepper
  • ¼ tsp (1 mL) salt
  • 2 eggs
  • 1 cup (250 mL) panko breadcrumbs
  • ½ cup (125 mL) finely grated Parmesan cheese
  • 20 uncooked large black tiger shrimp, peeled, tail intact (thawed if frozen)
  • ½ cup (125 mL) mayonnaise
  • 1 tbsp (15 mL) milk