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Crispy Shrimp Poppers


These shrimp poppers are a great appetizer, so good i could eat them as a meal! A golden crispy coating covers these butterflied shrimp stuffed with cream cheese and bacon. Um.... YUM!

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Rate this recipe 4.6/5 (14 Votes)


  • 20 medium shrimp, uncooked, peeled and deveined
  • 4 ounces cream cheese, softened
  • 10 bacon strips
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 eggs, lightly beaten
  • 2 cups panko (Japanese) bread crumbs
  • Oil for deep-fat frying


Servings 20
Preparation time 40mins
Cooking time 45mins


Step 1

Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks.

In three separate shallow bowls, place the flour, eggs and bread crumbs.

In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry shrimp, a few at a time, for 3 to 4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.

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