Breaded Shrimp with Honey-Mustard Sauce

Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross

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.

Yield: 4 servings (serving size: 3 shrimp and about 1 1/2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 6%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 6.2g
  • Carbohydrate: 10.5g
  • Fiber: 0.3g
  • Cholesterol: 32mg
  • Iron: 0.6mg
  • Sodium: 199mg
  • Calcium: 8mg

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

Preparation

  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.
Note:

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

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