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.
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.