My breaded shrimp is baked in a hot oven for a nice crunch before serving with a homemade smoky cocktail sauce.
Ingredients
2egg whites,beaten
1cupPanko bread crumbs
1/4tsppaprika
1/4tspgarlic powder
1/8tspsalt
1/8tspblack pepper
1 poundmedium shrimp,shelled and deveined (30-32 shrimp)
1/4 cupsweet chili sauce
1/4cupless-sugar barbecue sauce
1tbsphorseradish sauce
1/2tspWorcestershire sauce
1tbsplemon juice
Instructions
To make the Cocktail Sauce: Mix all of the ingredients together in a small mixing bowl and set aside in the refrigerator until ready to use.
Preheat the oven to 400°F. Line a rimmed baking sheet with foil, and place a wire cooling rack on top of the foil. Spray the cooling rack with nonstick cooking spray and set aside.
Beat the egg whites in a small bowl. In a separate bowl or shallow dish, stir the panko, paprika, garlic powder, salt, and black pepper together.
Dip the shrimp in the egg whites and allow the excess to drip off.
Next, dip the shrimp in the panko mixture and evenly coat all sides.
Place the shrimp on the prepared baking sheet and spray the shrimp with nonstick cooking spray to help them brown.
Bake until the shrimp is opaque when the thickest part is pierced with the tip of the knife, about 10 minutes.