Use this coating and crisping technique for different fillets of fish, such as halibut or catfish. It will also work in making chicken fingers. Garnish with lime wedges, if desired.
1/2 cup all-purpose flour
3/4 cup low-fat buttermilk
1 large egg white
1 (5.5-ounce) bag baked potato chips (such as Lay's)
1 1/2 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons ketchup
1 tablespoon fresh lime juice
1 tablespoon hot sauce
1 teaspoon prepared horseradish
1/2 teaspoon grated orange rind
How to Make It
Preheat oven to 400°.
To prepare shrimp, lightly spoon the flour into a dry measuring cup; level with a knife. Place flour in a shallow dish. Combine the buttermilk and egg white in a medium bowl, stirring with a whisk. Place potato chips in a food processor; process until finely ground. Place chip crumbs in a shallow dish.
Sprinkle shrimp evenly with salt and pepper. Working with 1 shrimp at a time, dredge shrimp in flour; dip into buttermilk mixture. Dredge shrimp in crumbs, shaking off excess. Place shrimp on a baking sheet coated with cooking spray. Lightly spray top of shrimp with cooking spray. Repeat the procedure with remaining shrimp, flour, buttermilk mixture, and crumbs. Bake at 400° for 10 minutes or until done.
To prepare sauce, combine ketchup and remaining ingredients, stirring well. Serve sauce with shrimp.