Clark Castle Cooking

So, I thought maybe since I have been introducing new foods, I would try one more. Oven baked (like fried) shrimp with our favorite Parmesan Potatoes sounded like a good Sunday evening (we are actually home) plan.

The two princes at my home turned up their noses....they ate pb and j! "Fine, more for me," said the Queen!

If you are shrimp lover and are looking for a lower fat recipe....this is it! Crispy, great flavor, and so yummy!

Oven Baked Shrimp (Thanks to skinnytaste.com)

Ingredients:

16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
salt and pepper to taste
1/4 cup egg substitute (egg beaters)
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
Cooking spray (I used my Smart Balance)

Directions:

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat.

Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Once all the shrimp is breaded, if you still have crumbs left, re-dip the shrimp back into the egg beaters and then back into crumbs and back onto the baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away with lemon wedges.

My substitutions: Garlic and Herb breadcrumbs (no panko or regular) and two egg whites instead of the egg beaters!

Happy Eating! Enjoy!