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What is it about appetizers or finger food that is so enticing to me? Anyone else? I am like a moth to a flame when it comes to bite-sized foods. I would be fine making meals out of appetizers for the rest of my life. So freaking good. On that note….here is one more appetizer idea for the big game tomorrow, and just like the others, you can use it all year long. The “breaded shrimp” part of this recipe is actually the same recipe I use on my Chicken Nuggets. If you do venture to make these tomorrow, run to the store and grab Sweet Chilli Sauce. This delicious sauce is perfect for breaded shrimp, and I use it on my tilapia during the week. Have a fun Superbowl Sunday!
1 lb raw shrimp (tail on) 1 cup breadcrumbs or oats 1/2 tsp onion salt or powder 1/2 tsp garlic salt or powder 1/2 tsp salt 1/4 cup fresh grated parmesan cheese 3 egg whites
In a blender or food processor, blend breadcrumbs (or oats) with seasoning and parmesan cheese and place in a gallon sized baggie. Dip shrimp into egg white mix then place in baggie with crumbs. Shake baggie until shrimp are completely coated. Layer shrimp in a single layer on a cookie sheet sprayed with cooking spray (important so they don’t stick). Bake in oven at 400 for 20 minutes, turning halfway through. Serve with a Grama’s Sweet Chilli Sauce or cocktail sauce.