Print Options

Back to Crispy Shrimp Poppers >

Include these items:

Select reviews >

Taste of Home Logo

Crispy Shrimp Poppers

 Crispy Shrimp Poppers
Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these!
10 ServingsPrep: 40 min. Cook: 5 min./batch


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


  • 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. Coat the shrimp with flour; dip into eggs, then coat with
  • bread crumbs.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • shrimp, a few at a time, for 3-4 minutes or until golden brown.
  • Drain on paper towels. Discard toothpicks before serving. Yield: 20
  • appetizers.