Prep 10 mins
Cook 7 mins
These tasty shrimp were a quick way to make a healthy "breaded" shrimp without the extra fat from the deep frier.
- 1 lb large raw shrimp (peeled and deveined tails left intact)
- 1⁄4 cup flour
- 1⁄4 cup egg substitute
- 2 tablespoons skim milk
- 1 tablespoon lemon juice
- 1⁄4-1⁄2 cup Italian seasoned breadcrumbs
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon cayenne pepper
- Heat oven to 425.
- Mix egg beater, skim milk, and lemon juice in a small bowl.
- Put flour in a small plate and put breadcrumbs, garlic powder, old bay seasoning, and ceyenne pepper in a different plate.
- Using tails to hold on to dip the shrimp into flour and shake off excess, then dip in egg and then bread crumbs.
- Place shrimp on a greased pan.
- Once all shrimp are breaded, put pan in oven for 5 minutes Then move pan 5" from broiler and broil additional 2 mins or till shrimp are opaque.
This was good very crunchy I used panko crumbs and whole wheat flour, my neighbor gave me some fried shrimp with which I supplemented these because we didnt have enough. I seasoned the shrimp ahead with garlic powder, bay seasoning etc and just added a whole beaten egg to the shrimp then mixed flour with crumbs in a plastic bag and coated ( I did mess up with the directions). Well the verdict was that although my neighbors fried shrimp was very good these were better, less salty, way crunchier and the shrimp taste was prominent. Don't overcook which I almost did because the color was pale. I will keep making these... Oh BTY I cooked directly on a wire rack for the whole 7 minutes so I didn't spray oil, although next time I will spray the prepared product lightly with oil spray before cooking to add a bit of oomph. The only negative is that it was still bland even after I pre-seasoned so don't be afraid to season both the shrimp and the breadcrumbs if they are plain and of course to your taste.
I'll never fry shrimp again. This recipe combines the pleasures of fried shrimp, steamed shrimp laden with Old Bay-type seasonings, and Italian-seasoned scampi recipes, yet allows the flavor of the shrimp to shine through. The recipe calls for large shrimp but I made it with 41/50 little guys - took forever to peel and bread them all (and when peeling 41/50's don't leave shell on the tail, take it all off), and it took a lot more breading than the recipe called for. I would suggest that anyone using such tiny crustaceans in this recipe reduce the amount of salt and seasoning in the breading since you'll be getting more breading per ounce of shrimp than the author intended. Cooking shrimp this way is much more forgiving of letting it cook a minute too long, than frying would be. These shrimp also reheat in the microwave wonderfully. I highly recommend this recipe and thank MsSally for posting it.