Pan-Fried Shrimp

Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.

Yield: 3 servings (serving size: about 5 shrimp)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 0.0%
  • Fat: 12.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 3.5g
  • Protein: 28.8g
  • Carbohydrate: 13.9g
  • Fiber: 0.7g
  • Cholesterol: 284mg
  • Iron: 3.9mg
  • Sodium: 532mg
  • Calcium: 55mg


  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh cilantro
  • 1 pound extra-large shrimp, peeled and deveined (about 15)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 2 teaspoons water
  • 2 tablespoons canola oil


  1. 1. Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.
  2. 2. Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture, and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.
  3. 3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side or until done. Drain shrimp on paper towels.
  4. Serve with: Tropical Slaw
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