“Jumbo” and “shrimp” aside, there’s another oxymoron at work in this recipe. How about a basket of hot, crispy fried shrimp and tartar sauce—and no eater’s 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 450°F. Place a wire rack on a foil-lined baking sheet.
Step 2
Put the flour 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 flour, 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
