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.
Camarones Fritoes with Mexican Cocktail Sauce
Becky Luigart-Stayner; Jan Gautro
More From Cooking Light
Amount per serving
- Calories: 301
- Calories from fat: 16%
- Fat: 5.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 1.4g
- Protein: 27g
- Carbohydrate: 36.1g
- Fiber: 2.4g
- Cholesterol: 173mg
- Iron: 3.7mg
- Sodium: 641mg
- Calcium: 138mg
- 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
- Cooking spray
- 6 tablespoons ketchup
- 1 tablespoon fresh lime juice
- 1 tablespoon hot sauce
- 1 teaspoon prepared horseradish
- 1/2 teaspoon grated orange rind
- 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.
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