Oven-Fried Shrimp With Marmalade Dip

Southern Living
Prepare dip ahead, and chill. Shrimp are best served straight from the oven.
2 servings


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6 unpeeled, jumbo fresh shrimp
1 teaspoon grated orange rind
1/2 cup fresh orange juice
1/4 teaspoon dried crushed red pepper
1/2 cup fine, dry breadcrumbs
1/2 teaspoon garlic pepper seasoning
1 (4-ounce) container egg substitute
Vegetable cooking spray


Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit lengthwise down the back from the large end to the tail, cutting to, but not through, the inside curve of shrimp. Rinse and pat dry.

Combine orange rind, orange juice, and crushed red pepper in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 20 minutes.

Remove shrimp from marinade, discarding marinade.

Combine breadcrumbs and garlic pepper seasoning. Dip shrimp in egg substitute, and dredge in breadcrumb mixture. Place on a baking sheet coated with vegetable cooking spray.

Bake at 350° for 15 minutes or until done. Serve with Marmalade Dip.

Nutritional information per shrimp and 1 tablespoon dip.

Created date

October 2003

Nutritional Information

Calories 149
Fat 1.7 g
Cholesterol 58 mg
Sodium 242 mg