Breaded Shrimp with Honey-Mustard Sauce

6 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Yield
4 servings (serving size: 3 shrimp and about 1 1/2 teaspoons sauce)
December 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 70
  • Caloriesfromfat 6%
  • Fat 0.5g
  • Satfat 0.1g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 6.2g
  • Carbohydrate 10.5g
  • Fiber 0.3g
  • Cholesterol 32mg
  • Iron 0.6mg
  • Sodium 199mg
  • Calcium 8mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare shrimp, coat a baking sheet with cooking spray. Place prepared pan in 400° oven for 10 minutes.

Step 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.

Step 4

To prepare sauce, combine mustard and the remaining ingredients. Serve sauce with shrimp.

Chef's Notes

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

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Ratings & Reviews

Good

teeteeme
May 12, 2015
The shrimp was good, but just good.  We prefer the CL recipe for the crispy broiled shrimp.  But we did like the mustard sauce as a change of pace.

teeteeme's Review

tertiusp
August 20, 2014
N/A

tertiusp's Review

MonicaDavis
November 04, 2013
We really enjoyed this recipe. Nice, easy dish for a weeknight.

tomrocha's Review

Eatwell94
February 17, 2012
Absolutely delicious - I baked slightly longer than 10 minutes and also turned them over for the additional few minutes. If I'd have toasted the panko first as recommended it probably would only have taken the mentioned time. I didn't make the sauce but will another time. I laid the shrimp on a simple green salad and enjoyed very much. It's probably OK to be a little more liberal with the seasonings though.

hwinte87's Review

ssolo7752
March 09, 2010
This shrimp is very easy to prepare! I added a few more spices to kick it up a notch and it paid off. Will make again!

ssolo7752's Review

tomrocha
October 30, 2009
The best part of this recipe was the sauce, which truthfully, I didn't think I'd even try. The shrimp was extremely dissapointing - very dry and tasteless. To say it needed a kick, from another reviewer, is an understatement. I served as our dinner main course with rice and a salad. I'm sorry to say it was a waste of some really great shrimp! I'll stick with some other really good shrimp recipes.

MonicaDavis's Review

hwinte87
March 09, 2009
This is a delicious main dish meal or appetizer. I did sprinkle red pepper flakes over the shrimp before baking for added kick! Served with edamame and rice. Very quick, easy, and delicious.