PANKO CRUSTED SHRIMP

PANKO CRUSTED SHRIMP image

Yield 2 6 shrimp

Number Of Ingredients 10

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1/3 cup panko breadcrumbs
2 tbsp. whole-wheat flour
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
8 oz. raw large tail-on shrimp (about 12 shrimp), peeled and deveined
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. fat-free mayonnaise
1/2 tbsp. sweet Asian chili sauce
1/2 tbsp. sriracha hot chili sauce

Steps:

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a sealable plastic bag or container, combine panko breadcrumbs, flour, salt, garlic powder, and onion powder. Seal and shake to mix. Transfer to a plate, evenly spreading out the crumb mixture, and set aside. Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat. One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the crumb mixture. Flip to evenly coat with crumbs and place on the baking sheet, evenly spaced. Bake in the oven until cooked through and slightly crispy, about 15 minutes, carefully flipping shrimp about halfway through baking. Meanwhile, to make the sauce, combine mayo, sweet Asian chili sauce, and hot chili sauce in a microwave-safe bowl. Mix well. Microwave for 30 seconds, or until hot. Stir until smooth. Serve shrimp with sauce for dipping, or evenly spoon sauce over the shrimp. Enjoy!