Oven "un-Fried" Shrimp
"These tasty shrimp were a quick way to make a healthy "breaded" shrimp without the extra fat from the deep frier."
photo by Chef en Virginie
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 1 lb large raw shrimp (peeled and deveined tails left intact)
- 1⁄4 cup flour
- 1⁄4 cup egg substitute
- 2 tablespoons skim milk
- 1 tablespoon lemon juice
- 1⁄4 - 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon cayenne pepper
directions
- Heat oven to 425.
- Mix egg beater, skim milk, and lemon juice in a small bowl.
- Put flour in a small plate and put breadcrumbs, garlic powder, old bay seasoning, and ceyenne pepper in a different plate.
- Using tails to hold on to dip the shrimp into flour and shake off excess, then dip in egg and then bread crumbs.
- Place shrimp on a greased pan.
- Once all shrimp are breaded, put pan in oven for 5 minutes Then move pan 5" from broiler and broil additional 2 mins or till shrimp are opaque.
Questions & Replies
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can egg whites be used ?
Reviews
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This was good very crunchy I used panko crumbs and whole wheat flour, my neighbor gave me some fried shrimp with which I supplemented these because we didnt have enough. I seasoned the shrimp ahead with garlic powder, bay seasoning etc and just added a whole beaten egg to the shrimp then mixed flour with crumbs in a plastic bag and coated ( I did mess up with the directions). Well the verdict was that although my neighbors fried shrimp was very good these were better, less salty, way crunchier and the shrimp taste was prominent. Don't overcook which I almost did because the color was pale. I will keep making these... Oh BTY I cooked directly on a wire rack for the whole 7 minutes so I didn't spray oil, although next time I will spray the prepared product lightly with oil spray before cooking to add a bit of oomph. The only negative is that it was still bland even after I pre-seasoned so don't be afraid to season both the shrimp and the breadcrumbs if they are plain and of course to your taste. -
I tried this recipe looking for an alternative to frying shrimp. The shrimp came out pretty good. The coating stayed on which was good. I only had plain bread crumbs, so the spice flavor was lacking. If you use the plain bread crumbs then I suggest you try mixing some extra spices into the dry ingredients. I'll try the recipe again and use the Italian bread crumbs as the recipe calls for.
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Did not miss the oil or grease at all.These are crunchy good.I used large shrimp but still needed a bit more bread crumbs.Went by the recipe exactly and love,love the outcome.I am the only one here that eats shrimp so there is enough left for another meal and some to put on my low calorie pizza. Thanks for the recipe,will make again for sure. -
I'll never fry shrimp again. This recipe combines the pleasures of fried shrimp, steamed shrimp laden with Old Bay-type seasonings, and Italian-seasoned scampi recipes, yet allows the flavor of the shrimp to shine through. The recipe calls for large shrimp but I made it with 41/50 little guys - took forever to peel and bread them all (and when peeling 41/50's don't leave shell on the tail, take it all off), and it took a lot more breading than the recipe called for. I would suggest that anyone using such tiny crustaceans in this recipe reduce the amount of salt and seasoning in the breading since you'll be getting more breading per ounce of shrimp than the author intended. Cooking shrimp this way is much more forgiving of letting it cook a minute too long, than frying would be. These shrimp also reheat in the microwave wonderfully. I highly recommend this recipe and thank MsSally for posting it.
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These were very good! I used whole wheat panko in place of the italian breadcrumbs, and my shrimp turned out very crispy! Even hubby loved them, so we will definitely make them again. It's not often that I can easily get him to eat shrimp!
see 14 more reviews
Tweaks
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These were very good! I used whole wheat panko in place of the italian breadcrumbs, and my shrimp turned out very crispy! Even hubby loved them, so we will definitely make them again. It's not often that I can easily get him to eat shrimp!
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This was fantastic! I substituted 2 egg whites for the egg substitute and used 2 tbs panko + 2 tbs cornmeal instead of the breadcrumbs and they came out PERFECT! This will be made in my kitchen again..
RECIPE SUBMITTED BY
<p>First, I'd like thank everyone who reviews my recipes. I can't thank each of you personally although I try. <br /><br />I Live in central Virginia, 5 miles from where I grew up, w/ my Husband of 17 years and my beautiful daughter. She is 10 and is the joy of my life. We waited for a long time to be blessed with a child and it is the best thing I've ever done. Be a mother. <br /><br />I love to cook. We eat very healthy, after a life altering experience at 31 I've been on a journey to be healthy and lose weight. I've lost 50 lbs and have kept most all of it off for the last 9 years. There are always fluxs, durring stressful times, but I've mananged to keep most of the weight off. My best advice to anyone trying to lose weight is to remember that it didn't get there overnight and it won't come off overnight. I've never said I was on a diet. It is a lifestyle.</p>
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