When I was in my teens, I remember going to Chicago with a good friend of mine and buying deep fried popcorn shrimp. They would fill a paper lunch bag with the crispy little goodies and my friend and I would devour them happily. Of course they were full of trans fats and even a bit greasy, but boy were they good!
I’m not a teenager anymore, and eating deep fried fatty foods is something I try to avoid, even if it is truly satisfying. Instead, now I try to come up with tasty alternatives that are better for me and my family without losing flavor. Hence my love for baked breaded shrimp.
Recently I was asked to participate in a recipe challenge from the fine folks at Kraft Foods. Kraft has come up with a tasty product called Fresh Takes. You can find them in the refrigerated section, most likely by the shredded cheese. Why? Because these flavorful combinations contain fresh cheeses along with seasoned crumbs, which make for fabulous toppings, mix-ins and breading.
To further the challenge, Kraft asked me to try out their Cheddar Jack and Bacon variety and share it with all of you. Their challenge to me included thinking outside the box and coming up with a recipe other than the standard breaded chicken dinner. That’s when the memories of those tender on the inside, crunchy on the outside shrimp from my teens came back to me.
I made a quick video to show you just how easy this recipe is!
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I was really pleased with how this recipe turned out! Nice and crunchy and full of flavor on the outside, tender and perfectly cooked on the inside. Because these are baked breaded shrimp, they are much better for you that the deep fried version.
I also made some quinoa to go along with these. I tossed in a bit of the Fresh Takes mixture and it added just the right amount of bacon flavor! My husband loved the quinoa and couldn’t stop shoveling it into his mouth.
By the way, I’ll be sharing another recipe using these very handy mixtures in the coming weeks, AND there will be an exciting giveaway as well! So keep watching, but meanwhile, keep an eye out next time you are at the grocery store and pick up a package of these Fresh Takes. Challenge yourself, and let me know what you come up with!
More Baked Breaded Shrimp Recipes
Healthy Breaded Shrimp – Skinny Taste
Crispy Breaded Shrimp with Garlicky Green Beans – My Recipes
Whole Wheat Crusted Baked Shrimp – This Country Girl Cooks
Baked Shrimp with Feta and Tomatoes – Grumpy’s Honeybunch
- 1 egg
- 6 oz shrimp, fresh or frozen (thawed), shelled and deveined
- 1 cup Cheddar Jack and Bacon Fresh Takes
- ½ cup quinoa
- 1 cup water
- ¼ cup Cheddar Jack and Bacon Fresh Takes
- Preheat oven to 450 F and spray a rimmed baking sheet with cooking spray.
- Open Fresh Takes package and mix together the cheese and crumbs.
- Rinse quinoa and set aside to drain. Heat water to boiling in a small saucepan. Add quinoa to water and reduce heat to medium. Cover and cook for 12 minutes or until water is absorbed. Remove from heat and fluff with a fork. Replace cover and allow to sit for 15 minutes. Stir in the ¼ cup Fresh Takes.
- Rinse shrimp and pat dry.
- Measure out one cup of Fresh Takes mixture and put it into a bowl.
- Whisk egg in another small bowl. Coat shrimp in egg, shake off excess and coat in crumb mixture. Place breaded shrimp on prepared baking sheet.
- Bake for 6 minutes. Remove from oven and turn shrimp over. Bake another 4 minutes.
- Serve shrimp on a bed of quinoa.
Kraft compensated me for this post but my opinions on their product are completely honest and forthcoming, and of course, 100% mine.