Popcorn Shrimp with Homemade Marinara Sauce

Ingredients

1 lb raw warmwater shrimp, peeled & tail-off
1 cup Panko breadcrumbs
¼ cup grated parmesan
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
¼ tsp salt
¼ tsp pepper
1 large egg

Marinara Sauce:
Makes 6 servings
1 Tbsp olive oil
1 medium yellow onion, chopped
1 ½ tsp minced garlic
1 can of crushed tomatoes (28 oz)
1 tsp oregano (dried or fresh)
1 tsp basil (dried or fresh)
½ tsp pepper
Salt to taste

Directions

To Prepare Popcorn Shrimp:

  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil.
  2. Rinse shrimp, pat dry, and set aside.
  3. In small shallow dish mix panko, parmesan, and spices.
  4. Beat egg in second shallow dish.
  5. Working with 1 shrimp at a time: Dip a shrimp in egg until completely covered then transfer to breadcrumbs and toss until covered. Place on baking sheet. Repeat until all shrimp have been breaded.
  6. Spray shrimp with cooking spray, this will help brown the shrimp.
  7. Bake for 3 minutes, flip the shrimp, and bake for another 3 minutes or until cooked thoroughly.
  8. Serve with our homemade marinara dipping sauce.

To Prepare Homemade Marinara Sauce:

  1. Heat olive oil in large skillet. Add the onion and sauté over medium heat for 6-8 minutes, until softened.
  2. Add garlic in the skillet and continue to sauté for an extra 1-2 minutes.
  3. Add the tomatoes, oregano, basil, and pepper. Bring sauce to a simmer over medium-high heat. Then lower the heat to keep sauce at a low simmer for 25 minutes. Stir occasionally.
  4. Use an immersion blender to blend the ingredients until smooth. Can be blended in a regular blender in batches as well.
  5. Add salt to taste. Serve warm. (This sauce keeps for up to 4 days in the refrigerator and up to 6 months in the freezer.)