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.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
4 mins
cook:
8 mins
total:
12 mins
Yield:
3 servings (serving size: about 5 shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.

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  • 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.

  • 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.

  • Serve with: Tropical Slaw

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

295 calories; calories from fat 0%; fat 12.6g; saturated fat 1.4g; mono fat 6.4g; poly fat 3.5g; protein 28.8g; carbohydrates 13.9g; fiber 0.7g; cholesterol 284mg; iron 3.9mg; sodium 532mg; calcium 55mg.
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