I feel like it’s been a long time since I shared a healthy recipe. My last posts were about deep fried Oreo cookie dough heart attacks and sandwiches with cheese sauce, so I am giving my cholesterol a rest and proving that I do sometimes eat like a normal human being! And it doesn’t get much healthier than this–baked, not fried, Panko crusted shrimp! The recipe came from the Cook Yourself Thin cookbook I stole from my mom so it’s legit.
This is so easy to make and it’s super quick, too! If I hadn’t over-Panko crumbed the little shrimps and didn’t have to scrape off the burnt crumbs, I would say this was a major success! It seems nothing goes perfectly smoothly…especially the first time I try out a new recipe.
Sorry this is short and sweet but there’s not too much to say about this one! It’s just a really great, healthy recipe to add to your cooking repertoire!
- 2 egg whites
- 1/2 teaspoon salt
- 2 cups Panko crumbs
- 1/4 teaspoon cayenne pepper
- 1 pound jumbo shrimp, peeled, deveined and butterflied
Preheat oven to 475 degrees.
Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes.
For the dipping sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons creamy dill mustard
(If you don’t have dill mustard, the recipe suggests to instead use 1 1/2 tbsp Dijon mustard, 1 tbsp lemon juice and 2 tsp dill. This is what I did, except I used orange juice in lieu of lemon juice and it turned out really tasty!)