6 servings (serving size: about 7 shrimp and about 4 teaspoons sauce)
Becky Luigart-Stayner; Jan Gautro
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.
Made to recipe. Loved the sauce and the shrimp were perfectly done in 10min. 3 stars because this was first time buying baked potato chips & wouldn't use them again because of the added sugar. Lays does make baked tostitos, could be a good sub next time. Appetizer served with CL's carne asada tacos.
The cocktail sauce is excellent and easy to make, though I left out the orange rind called for in the recipe. This is my favorite way to bake shrimp! I've made it with the crushed chips and it was very good, but I prefer to use Panko breading. Fabulous recipe!
Easy to follow and delicious. Will definitely try this recipe on other meats with different chip flavors or adding herbs and spices. I liked the Mexican cocktail sauce more than my husband, but I'm a big fan of citrus.
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