Crispy Panko Shrimp
Ingredients
The shrimp
-
1½
lbs
extra-large shrimp (21/25), peeled and deveined
-
3
large
egg whites
The coating
-
1½
cups
panko bread crumbs
-
⅓
cup
all-purpose flour
-
1
Tbsp
McCormick Dried Parsley Flakes
-
1
tsp
McCormick Garlic Powder
-
1
tsp
McCormick Paprika
-
½
tsp
salt
-
¼
tsp
freshly ground black pepper
-
⅛ - ½
tsp
McCormick Ground Cayenne Red Pepper, to taste
The cooking
-
4
Tbsp
olive oil, divided
-
1
can
olive oil cooking spray
-
minced
optional
fresh parsley, for serving
The cocktail sauce
-
¾
cup
ketchup
-
1½
Tbsp
prepared horseradish
-
2
tsp
fresh lemon juice
-
½
tsp
Worcestershire sauce
Instructions
- Whisk together all the cocktail sauce ingredients in a bowl and set aside.
- In a shallow dish, combine panko and parsley.
- In a second shallow dish, mix flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.
- In a third shallow dish, whisk the egg whites until slightly frothy.
- Coat each shrimp by dipping it in the flour mixture, then the egg whites, and finally the panko mixture.
- Heat 2 Tbsp of olive oil in a skillet over medium-high heat.
- Cook half of the shrimp until golden brown on one side, then turn and cook the other side until cooked through.
- Transfer the cooked shrimp to a platter and repeat with the remaining shrimp.
- Serve warm, garnished with parsley and accompanied by cocktail sauce.
Nutrition Facts (estimated)
Servings
5
Calories
400
Total fat
15g
Total carbohydrates
30g
Total protein
29g
Sodium
1027mg
Cholesterol
342mg
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