Recipe by Cooking Light January 1998

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Recipe Summary test

Yield:
6 appetizer servings (serving size: 4 shrimp and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

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  • Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat.

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  • Combine water and egg whites in a bowl; beat with a whisk until foamy.

  • Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on a baking sheet coated with cooking spray; lightly coat shrimp with cooking spray.

  • Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.

Nutrition Facts

106 calories; calories from fat 10%; fat 1.2g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.4g; protein 13.2g; carbohydrates 10.1g; fiber 0.3g; cholesterol 86mg; iron 1.6mg; sodium 307mg; calcium 32mg.
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