āJumboā and āshrimpā aside, thereās another oxymoron at work in this recipe. How about a basket of hot, crispy fried shrimp and tartar sauceāand no eaterās remorse? The key to the crispy coating is a short blast in a hot oven, not a dunking in a tub of hot oil. A word to the wise: Lobster is really delicious with this preparation, too.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450Ā°F. Place a wire rack on a foil-lined baking sheet.
Step 2
Put the ļ¬our in a shallow dish. Put the panko in another shallow dish. In a large bowl, whip the egg whites with a whisk until they are very foamy but not quite holding peaks. Working in batches, dredge the shrimp in the ļ¬our, shaking off any excess. Add the shrimp to the egg whites and toss gently to completely coat them. Working with a few at a time, add the shrimp to the panko and coat completely.
Step 3
Lay the shrimp on the wire rack. Season them generously with salt and pepper, and spray them lightly with cooking spray.
Step 4
Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes. Serve with the tartar sauce.
nutrition information
Step 5
Fat: 17g (before), 4g (after)
Step 6
Calories: 423 (before), 266 (after)
Step 7
Protein: 24g
Step 8
Carbohydrates: 34g
Step 9
Cholesterol: 113mg
Step 10
Fiber: 4g
Step 11
Sodium: 625mg
