4 servings (serving size: 3 shrimp and about 1 1/2 teaspoons sauce)
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
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)
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon orange juice
Dash of ground red pepper
How to Make It
Preheat oven to 400°.
To prepare shrimp, coat a baking sheet with cooking spray. Place prepared pan in 400° oven for 10 minutes.
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.
To prepare sauce, combine mustard and the remaining ingredients. Serve sauce with shrimp.
In south Florida, you might prepare this with succulent fresh Key West pink shrimp.
Absolutely delicious - I baked slightly longer than 10 minutes and also turned them over for the additional few minutes. If I'd have toasted the panko first as recommended it probably would only have taken the mentioned time. I didn't make the sauce but will another time. I laid the shrimp on a simple green salad and enjoyed very much. It's probably OK to be a little more liberal with the seasonings though.
The best part of this recipe was the sauce, which truthfully, I didn't think I'd even try. The shrimp was extremely dissapointing - very dry and tasteless. To say it needed a kick, from another reviewer, is an understatement. I served as our dinner main course with rice and a salad. I'm sorry to say it was a waste of some really great shrimp! I'll stick with some other really good shrimp recipes.