This is a sponsored conversation written by me on behalf of SeaPak. The opinions and text are all mine.
These Sweet and Sour Popcorn Shrimp Pockets are just what I needed last weekend! Winter has me craving a vacation that my wallet can’t afford right now.
When that happens, I take to the kitchen to transport me to another location. A warmer, more tropical location. Sweet and Sour Popcorn Shrimp Pockets did just that and they are SO easy to make!
SeaPak Shrimp & Seafood Co Popcorn Shrimp happens to be something I enjoy, and I’m not alone when it comes to liking shrimp. Did you know shrimp reigns supreme as America’s #1 seafood?
When compared to other sources of protein (such as chicken), this versatile and affordable seafood offers a healthier and leaner alternative. I personally think that SeaPak Popcorn Shrimp is a great to way to add seafood to the menu of picky kids too!
SeaPak Popcorn Shrimp is the star of the Sweet and Sour Popcorn Shrimp Pockets Recipe. Highly regarded within the seafood industry for its adherence to the utmost quality standards and for its commitment to resource management and sustainability, SeaPak offers seafood product I like putting on the table for my family. It’s tasty, great quality, and makes meals easier. for me.
SeaPak is committed to making life for consumers a little more coastal, by sharing with them the best tastes and experiences of coastal living. Maybe that’s why I reached for my bag of SeaPak Popcorn Shrimp when I wanted to buy plane tickets somewhere warmer?!
Sweet and Sour Popcorn Shrimp Pockets Recipe
- SeaPak Popcorn Shrimp
- Instant White Rice – I used microwave rice to save time but you can use any white rice you have on hand.
- Sweet and Sour Sauce
- Fillo Dough Sheets
Thaw Fillo Dough according to package.
Prepare SeaPak Popcorn Shrimp according to package and pull out at the 10-minute mark because you will be putting them back in the oven.
Cook rice according to the package while popcorn shrimp is baking.
Remove 4 sheets of Fillo Dough from the stack and use a pizza cutter to cut the sheet stack into 6 smaller squares. Run the pizza cutter once down the center long ways and three times side to side the short way.
Place each section of squares into a cupcake tin.
Fill each “pocket” with a spoonful of rice, a tablespoon of sweet and sour sauce, and 3 popcorn shrimp.
Bring the top pieces to together to close the pocket
Bake at 350 for 5-7 minutes until the edges of the filo dough begin to brown.
Serve with extra sweet and sour for dipping if you prefer.
If you are a popcorn shrimp lover like me, you’re going to enjoy this coastal twist! If you don’t have Fillo dough on hand, you can just toss the rice, sauce and popcorn shrimp in a bowl.
SeaPak makes it as easy as possible to bring the taste of the coast to the table and to share it with family and friends. Hopefully, this recipe will have you doing just that!
The U.S. Department of Agriculture (USDA) recommends that people eat at least two servings of seafood each week. However, the average American consumes less than one serving a week meaning that, to meet recommended consumption, we, as a nation, need to double our seafood intake.