I will never feel the need to eat fried shrimp again. These shrimp are so crunchy and flavorful, you really do not miss the fried version one bit. I think the broiler has a lot to do with it and I may start using the broiler more often for other "oven fried" dishes I make! They are perfect with the usual cocktail sauce, but if you want something a little different than the norm, you should definitely try the chili-lime dipping sauce listed below, which was simply delectable.
These are great as an appetizer for a party or also for dinner with some potato wedges and ketchup on the side. I love appetizers for dinner!
This recipe was inspired by Ellie Krieger, and she continues to surprise me with her amazing and healthy recipes. However, her cooking time and directions were way off on this one. I had to alter the cooking time greatly in order to keep the shrimp from burning to a crisp. If you refer to the original recipe, I highly recommend that you use my recommended cooking time instead. Enjoy!
Ingredients for Chili-Lime Dipping Sauce:
- 1/3 cup of Nonfat Greek Yogurt (Oikos is my favorite)
- 2 tbsp of mayonnaise
- 1 tbsp of lime juice
- 1/2 tsp chili powder
- 1 lime, zested
- 1/2 tsp kosher salt
Ingredients for Shrimp:
- 1/2 cup of all-purpose flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 3/4 tsp salt
- 4 egg whites, beaten
- 3/4 cup Plain Panko Bread Crumbs
- 1/4 tsp black pepper
- 1 pound shrimp, peeled and deveined
- 2 tbsp canola oil
- Pam Cooking Spray
Directions:
To make the dipping sauce, combine the yogurt, mayonnaise, lime juice, chili powder, lime zest, and salt. Taste for flavorings and put in the refrigerator until ready to serve.
To make the shrimp, begin by defrosting the shrimp (if bought frozen). I find the easiest way to do this is by putting the frozen shrimp in a colander and tossing it with cold water until all the frost is off the shrimp and they are soft and ready to handle.
Once the shrimp is ready, prepare your assembly line of breading. First, add the chili powder, salt and pepper to the flour in a medium sized and stir well to combine. Next, beat the egg whites in another bowl until fluffy. Last, mix the bread crumbs, salt and pepper in a third bowl.
Toss the shrimp in the bowl with the flour until coated lightly. Dip each shrimp in the egg white mixture, letting the excess drip off, and then dip it in the breading. Making sure to pat the breading on the shrimp so it adheres well.
Place each shrimp on wax paper and set aside.
Coat a baking sheet with two tablespoons of canola oil and put under the broiler for 2 minutes until heated. Remove the heated baking sheet and add the shrimp to the sheet in even rows. Spray the shrimp lightly with canola oil spray and put it back in the broiler for 2 minutes or until crisp and golden brown. Watch the broiler carefully to ensure that the shrimp does not burn. After that, remove the sheet from the broiler, turn each shrimp over carefully, spray them again lightly with canola oil, and return the shrimp to the broiler for another 2 minutes or until crisp and golden brown. Remember to watch the broiler carefully the entire time.
That's it! Serve the shrimp hot or at room temperature with the chili-lime dipping sauce or some cocktail sauce. Stay tuned with blog updates on variations of this recipe, the flavoring options are endless! :)