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Breaded Shrimp with Honey-Mustard Sauce

Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield 4 servings (serving size: 3 shrimp and about 1 1/2 teaspoons sauce)
Bread fresh shrimp with seasoned, toasted panko, dip in beaten egg whites, and oven-fry for crispy "fried" shrimp that are so tasty, you won't miss the extra fat and calories that come from deep-frying.  Pair shrimp with the homemade honey-mustard dipping sauce for an appetizer, or serve atop salad greens for a light supper.

Ingredients

  • Shrimp:
  • Cooking spray
  • 1/2 cup panko (Japanese breadcrumbs), toasted
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • Dash of salt
  • 1 large egg white, lightly beaten
  • 12 peeled and deveined large shrimp (about 3/4 pound)
  • Sauce:
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon orange juice
  • Dash of ground red pepper

Nutrition Information

  • calories 70
  • caloriesfromfat 6 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 6.2 g
  • carbohydrate 10.5 g
  • fiber 0.3 g
  • cholesterol 32 mg
  • iron 0.6 mg
  • sodium 199 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 400°.

  2. To prepare shrimp, coat a baking sheet with cooking spray. Place prepared pan in 400° oven for 10 minutes.

  3. Combine panko, 1/4 teaspoon garlic powder, onion powder, and salt in a shallow dish, stirring with a whisk. Place egg white in another shallow dish. Dip shrimp in egg white, and dredge in panko mixture. Place on preheated baking sheet. Bake at 400° for 10 minutes or until done.

  4. To prepare sauce, combine mustard and the remaining ingredients. Serve sauce with shrimp.

Cook's Notes

In south Florida, you might prepare this with succulent fresh Key West pink shrimp.