Panko breading gives this baked shrimp significant crunch, and when dipped in a spicy chili garlic sauce this appetizer recipe is a calorie-friendly hit.
Our local restaurant makes this amazing shrimp appetizer that my husband and I just love. You might have heard of it. It’s called Bang Bang Shrimp. Yum!
The problem is deep fried anything isn’t on my list of ways to cook healthy meal, so I decided to simply adjust a few ingredients, then bake my tasty seafood instead of deep frying them.
Typically, I would use my own bread crumbs, but in this case, you really need that crunchy texture that bread crumbs just can’t provide. Panko is the way to go. Add this easy, spicy dipping sauce and you have a crunchy appetizer to die for!
Happy, healthy cooking!
- 10 ounces EZ Peel White Shrimp, 26/30 pieces per pound, peeled with tail in tact
- 1 large egg white
- 1 tablespoon water
- ½ cup panko bread crumbs
- ⅛ cup flour
- ¼ medium lime, juiced
- 8 tablespoons light sour cream
- chili garlic sauce to taste (hot!)
- Preheat oven to 400.
- Peel shrimp leaving tails on, and dry on paper towel.
- Whip egg white with water, and place flour, egg white and panko bread crumbs in separate bowls.
- Spray cookie sheet with cooking spray.
- Dip shrimp in flour, then egg white, and then panko and place on cookie sheet.
- Spray the tops of shrimp with cooking spray and bake for 5 - 7 minutes until shrimp just curls. Do not over bake, or you will have tough shrimp.
- Prepare sauce by combining lime juice, sour cream and chili garlic sauce.
- Serve with sauce.
What’s good for me in this dish?
Shrimp is low in fat, and higher in cholesterol; however, studies show that it can raise HDL and triglyceride levels. It has B12 for hearth health, omega-3 fatty acids for anti-inflammatory effects, and antioxidants selenium, copper and zinc.
Total Fat: 7.89g
Total Carbs: 17.83g
Dietary Fiber: 0.72g
Weight Watchers Points 7