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Categories:
breadcrumbs whole wheat flour salt garlic powder onion powder tail-on shrimp egg substitute mayonnaise sweet Asian chili sauce sriracha hot chili sauce
Viewed: 64 - Published at: 4 years agoIngredients
- 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
Method
- 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!
