Bring the zesty flavors of the Chesapeake Bay to your table in under half an hour with this easy, low-carb, gluten-free twist on a classic dish!
I was 14 when I first tasted Old Bay seasoning. My folks and I were visiting my brother, who was stationed at Andrews Air Force Base (now Joint Base Andrews) in Maryland. We went to lunch at an all-you-can-eat peel-and-eat shrimp place overlooking Chesapeake Bay. My brother patiently showed me how to pull off the thin shells and tails before eating the shrimp—which had been doused in a healthy coating of deep orange seasoning. My hands quickly became covered in the zesty stuff. And I left that restaurant with a new favorite flavor profile!
Fast-forward many years, and I’ve embraced a low-carb lifestyle with my partner. I’d forgotten about that peel-and-eat shrimp lunch until he cooked up this Old Bay popcorn shrimp recipe one weekend. One bite took me straight back to that weekend! These little shrimp deliver a crispy, crunchy—way less messy—version of those same flavors. You get subtle bitterness from the celery salt, deep warmth from paprika, and undertones of mustard and bay leaf, along with the sweet, mild richness of the shrimp.
I love how the crunchiness of the breading gives way to the firm softness of the shrimp inside. My partner said he learned How To Make Gluten-Free Breadcrumbs so we could share this dish with my gluten-free niece. So thoughtful! And because it cooks up in less than half an hour, we now make it almost every week. I’m thrilled that Old Bay dovetails with our low-carb goals, so I can enjoy it on other meals, too.
What is Old Bay seasoning?
German immigrant Gustav Brunn created this iconic spice blend in 1939 in Baltimore, Maryland. He wanted a flavorful blend that would complement seafood caught in the Chesapeake Bay, so he handpicked ingredients that would deliver a punch without overwhelming delicate shrimp, crab, and fish. He named the mix after the Old Bay Line, a passenger ship company in the region.
Cooks quickly embraced Old Bay for its zesty, versatile taste, and its popularity spread far beyond Maryland. Today, people enjoy its signature combination of celery salt, red and black pepper, paprika, and other spices sprinkled on everything from French fries to fried chicken. Old Bay stands out for what it does—and doesn’t—contain. You won’t find added sugar, maltodextrin, or artificial flavors in the mix, making it a pantry staple for those who appreciate pure spices and bold flavor.
How do I store leftovers?
Let your popcorn shrimp cool completely—but never leave seafood out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer (in a freezer-safe container) for up to 2 months. Thaw overnight in the fridge. Reheat in a 400°F oven or toaster oven until heated through and crisp, about 5–8 minutes—or in a 350°F preheated air fryer in a single layer until hot and crisp, about 3–4 minutes. Avoid microwaving, as it can make the breading soggy and the shrimp rubbery.
Similar recipes to try
Hungry for more low-carb dishes featuring seafood? Check out this Delicious Fried Calamari Recipe, this Keto Sushi Recipe, this Crab-Stuffed Avocado Salad Recipe, this Seared Tuna Steak Recipe, this one for quick and easy Salmon Salad, this one for Keto Shrimp Scampi, these Southern Salmon Patties, these Low-Carb Enchiladas With Shrimp, and this recipe for Weeknight Teriyaki Salmon.
Old Bay Popcorn Shrimp
Ingredients
- 1 egg beaten
- 2 tablespoons half-and-half
- 1 batch gluten-free breadcrumbs
- 3 teaspoons Old Bay seasoning
- 1 1/2 pounds large wild-caught shrimp
Instructions
- Preheat oven to 475°F. Line a baking sheet with aluminum foil and place a baking rack on top of it.
- Prepare a breading station: In a shallow bowl or pie plate, whisk together the beaten egg with the half-and-half. In a separate shallow bowl, mix together the breadcrumbs and the Old Bay seasoning.
- One at a time, dredge each shrimp through the egg mixture until it is well coated.
- Then coat the shrimp thoroughly in the breading mixture. It might be easier to use a fork or tongs, rather than your hands, to make sure each piece of shrimp is well coated. Place the breaded shrimp on your prepared baking sheet in a single layer. Work in batches until all the shrimp are breaded.
- Bake for 6 minutes. Pull the baking sheet out and flip the shrimp over. Then continue cooking until the breading is golden brown and crispy—the shrimp should be opaque and pink throughout, and the coating should be firm to the touch—about another 6 minutes. You can also use a kitchen thermometer to check that the shrimp are cooked to an internal temperature of 145°F.
- Remove from oven. Let the shrimp cool for 1 minute on the pan. Transfer to a serving dish and serve immediately.
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