No-Fry Crispy Panko Shrimp

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Guests are going to be over in 45 minutes to watch the biggest college football game of the year.

Oh yeah, and can you whip up enough to feed everyone when they get here? 

I found myself in this predicament this afternoon before the Clemson vs. Carolina game. And of course, my kitchen was completely void of ingredients for traditional game-viewing staples like nachos, pizza, or dip.

However, I did have a thawed bag of shrimp in the fridge and some panko bread crumbs in the cupboard. I decided to take a risk and whip up a batch of crispy shrimp for my fryer-lovin’ family without resorting to deep-frying.

Much to my surprise, I am now looking at a group of people with dropped jaws not simply because they are mesmerized by the game, but also because they just realized they completely cleared the platter in front of them that was covered in shrimp only fifteen minutes ago.

Go Gamecocks! :)

Trader Joe’s Frozen Red Argentinian Shrimp

What do I need?

  • 2 egg whites
  • 1 cup panko bread crumbs (I used Kikkoman)
  • 1/8 cup soy milk (I used Silk Original)
  • 1 pound peeled, deveined shrimp (I used Trader Joe’s Argentinian Red Shrimp. If you can get your hands on a bag of this type of shrimp, I would highly suggest it! One of the clerks at my local TJ’s told me that they sell out within minutes whenever they re-stock these shrimp because of how firm and plump they are!)

What do I do?

First, preheat the oven to 350 degrees and spray a baking sheet or glass baking pan with non-stick cooking spray.

Then whisk together egg whites and milk.

Dip each piece of shrimp in the egg white/milk mixture and coat in panko crumbs. Make sure that shrimp is fully thawed if you are using frozen shrimp!

Panko-coated shrimp before baking

Bake shrimp for 20 minutes or until panko looks crispy and brown. Serve immediately; they are best when they are piping hot out of the oven!

Freshly baked shrimp
Freshly baked shrimp
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One thought on “No-Fry Crispy Panko Shrimp

    Mama's Gotta Bake said:
    November 25, 2012 at 5:24 pm

    Oh yum!

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