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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.7
  • Total Fat: 2.9 g
  • Cholesterol: 172.3 mg
  • Sodium: 243.4 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 28.0 g

View full nutritional breakdown of Not-Fried Shrimp with Japanese Cocktail Sauce calories by ingredient
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Not-Fried Shrimp with Japanese Cocktail Sauce

Submitted by: CHEF_MEG
Not-Fried Shrimp with Japanese Cocktail Sauce

Introduction

Biting into a perfectly crispy fried shrimp is so satisfying. The 10 grams of fat per serving? Not so satisfying. This dish has all the crunch, with much less fat.
Biting into a perfectly crispy fried shrimp is so satisfying. The 10 grams of fat per serving? Not so satisfying. This dish has all the crunch, with much less fat.

Number of Servings: 4

Ingredients

    Shrimp
    1 pound shrimp (16-20 large), peeled and deveined
    1/4 cup white whole wheat flour
    1/4 teaspoon paprika
    2 tablespoons egg whites
    1/2 cup panko breadcrumbs

    Sauce
    1/2 cup shelled edamame
    2 cups fresh spinach
    1/2 teaspoon wasabi paste
    1/2 lemon, juiced

    Nonstick cooking spray

Tips

Edamame are young soybeans. Find them in the frozen food section shelled or still in their fuzzy pods. If you can't find them shelled, thaw them and shuck them as you would peas or beans.

Wasabi is Japanese horseradish. Find it in paste or powder form in the Asian section of most supermarkets. Use it sparingly--it's potent. Here, we've softened the bite with sweet edamame and fresh spinach.

When breading the shrimp try to use only one hand for the wet ingredients and one hand for the dry. You will avoid lumps in the breading.


Directions

This sauce is reminiscent of cocktail sauce with the tangy wasabi. Turn this into a light meal by serving the shrimp with a green salad.

Preheat the oven to 400 degrees. Place a cooling rack on top of a sheet pan and set both in the oven to preheat.

Set up a breading station: Place the flour and paprika in one flat-bottomed dish, the egg whites in a second and the panko in a resealable bag.

Remove the pan and rack from the oven and coat with nonstick cooking spray.

Bread the shrimp: Place them in the flour and coat well, then use your other hand to place them in the egg whites. Finally place the shrimp into the bag of panko and shake well. Place the shrimp on the rack. Repeat with the remaining shrimp, making sure you use one hand for the wet and one hand for the dry ingredients to avoid clumps.
Once all the shrimp have been breaded, coat them with nonstick cooking spray.

Bake 12-14 minutes, until the crust is slightly browned.

While the shrimp is baking, prepare the sauce. Simmer the edamame in 2 cups of water for 10 minutes, then add the spinach and cook another minute. Drain the water, reserving one cup. Run cold water over the edamame and spinach to shock them (this stops the cooking process and retains the color of the spinach).
Place the vegetables in a small food processor of blender with half of the reserved cup of cooking liquid. Pulse a few times, then add the wasabi and lemon juice and process until smooth. Optional: Strain the sauce through a sieve to remove any skin from the edamame. (Note: This will lower the fiber content.)

Serve immediately. Makes 4 servings, 4-5 pieces of shrimp with 3 tablespoons of sauce for dipping

Note: You will only use about half the flour, but you need that much to ensure even coating.

Photo credit: PhotoKitchen.net







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Member Ratings For This Recipe


  • Good
    17 of 17 people found this review helpful
    The shrimp turned out fantastic. I will definitely use this method in the future for shrimp. The sauce, in my opinion, didn't quite work. It was very water, and there wasn't enough consistency to dip. I would probably try a different sauce to complement the shrimp. - 3/23/12

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  • Incredible!
    14 of 14 people found this review helpful
    could easily be done with bite-sized pieces of chicken as well (love shrimp, but I'm allergic) - 3/15/12

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  • Incredible!
    13 of 13 people found this review helpful
    I love how crispy the shrimp are when cooked this way. I skipped the flour when coating the shrimp and added the paprika to the Panko. The cocktail sauce was good, but a little gritty--hubby didn't like it--thought it masked the taste of the shrimp. - 3/15/12

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  • Incredible!
    10 of 11 people found this review helpful
    Fantastic! I didn't make the sauce though. I just loved the flavor of the shrimp - felt like I was eating crunchy fried shrimp! - 3/26/12

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  • 8 of 29 people found this review helpful
    This seems to be an awful lot of work for only 4-5 pieces of shrimp...193 calories? Too many for an appetizer; too few for a meal. I'm sure it's delicious, but in MY PERSONAL opinion, the reward does not merit the effort required to get it. - 6/26/12

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  • Incredible!
    7 of 7 people found this review helpful
    really great way to make shrimp! Didn't make the sauce, used a mango coconut sauce. yum! - 3/22/12

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  • Incredible!
    5 of 9 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/7/12

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  • Very Good
    5 of 8 people found this review helpful
    Homemade Mock Panko Breadcrumbs:
    I take a couple slices of fresh bread--white wheat, or any other smooth-textured bread--cut off the crusts, then process it using short bursts of the blades into large crumbs; spread & dry on cookie sheet. If humid, turn oven on low.
    - 6/26/12

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  • Incredible!
    5 of 5 people found this review helpful
    Very good !! Like the wasabi taste. - 3/15/12

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  • 3 of 3 people found this review helpful
    The shrimp was delicious, butI the flour was unnecessary. Next time, I plan on dipping shrimp in egg whites then putting them in bag of Panko breadcrumbs with paprika and other spices. As for the sauce, it was good but bland. I doubled wasabi (for more kick) and added garlic and low sodium soy sauce - 2/25/13

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  • 3 of 3 people found this review helpful
    5.00
    I tweaked the spices in the coating- that's just me- it's what I do. But dang, the crispy coating was to DIE for!! I have been looking for a recipe like this for a long time. Perfect for anyone who's longing for a "fried"-like crunch, & you could do it on anything - veggies, chicken..excellent - 1/14/13

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  • 3 of 5 people found this review helpful
    Sounds good, but going to have a hard time stopping at four or five pieces. - 8/30/12

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  • Very Good
    3 of 3 people found this review helpful
    OMG!!! The shrimp were outstanding.... However, I did not use the sauce. - 5/17/12

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  • Very Good
    2 of 2 people found this review helpful
    Nice and crispy, needs salt. I didn't make the edamame sauce. It is a mess to make. - 12/11/12

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  • 2 of 7 people found this review helpful
    This is a very interesting treatment; sauce has aroused my curious taste buds so I'll be trying this soon. Thanks! - 2/24/12

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  • 2 of 11 people found this review helpful
    My husband will only eat shrimp if deep-fried. I'm going to try this and see how he likes it. - 2/24/12

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  • 2 of 4 people found this review helpful
    This is delicous - 1/27/12

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  • Very Good
    1 of 1 people found this review helpful
    This was a terrific potlock item to bring. I doctored up a cocktail sauce with hotsauce and lemon juice and added sliced lemons - every body loved them! I added a little salt to the recipe - about 2 pinches for 1 pound of shrimp. Didn't have panko breadcrumbs so I used organic breadcrumbs. Delish! - 12/10/12

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  • Very Good
    1 of 3 people found this review helpful
    This recipe sounds awesome! I am going to try my olive oil mister instead of non-stick cooking spray because I know what's in it--whereas with nonstick cooking spray the ingredients aren't always natural, food-sounding products. (no wonder it's 0-cal!) - 12/6/12

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  • Very Good
    1 of 5 people found this review helpful
    Sounds great. ... can't wait to try it for dinner. - 7/18/12

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  • 1 of 4 people found this review helpful
    good - 4/7/12

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  • 1 of 9 people found this review helpful
    Sounds like a must try recipe as I love fried shrimp but do not eat them often because of the fat. Now I can enjoy and not worry. Will try this Friday, yum!
    - 3/20/12

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  • where does all the cholesterol come from in this recipe? - 10/23/14

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  • Hubby and I both loved the shrimp but didn't care for the sauce. Will definitely save the recipe and will try it with chicken also but will have to experiment with different sauces. - 10/23/14

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  • I can't wait to try this sauce - any chance we could post that nutrition information separately? - 3/16/13

    Reply from CHEF_MEG (3/18/13)
    Happy to help. Chef Meg
    <http://recipes.sparkpeople.com/recip
    e-detail.asp?recipe=2432638>


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  • 0 of 2 people found this review helpful
    way too much cholesterol for us cardiac patients! - 1/2/13

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  • 0 of 2 people found this review helpful
    I have to try this - 1/2/13

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  • 0 of 2 people found this review helpful
    Tonight , is the night for this dish... - 12/6/12

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  • Incredible!
    0 of 1 people found this review helpful
    This sounds like an awesome appetiser for Christmas! - 12/6/12

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  • I love Shrimp, but my husband doesn't like it at all. Solution?
    I'll make it and share it with a friend. Great fun! Thanks for
    a delicious sounding recipe. - 11/28/12

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  • No wasabi so used hot sauce - liked but would be better with wasabi. - 11/6/12

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  • How can I make this a low sodium recipe? This sound SO good. - 10/27/12

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  • look very good willt - 9/13/12

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  • Sounds yummy. Will def try it. No go on sauce though. - 9/5/12

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  • I can't wait to try this--thank you!! - 9/5/12

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  • South Louisiana and Fried Shrimp!! This is a must try recipe. I'm sure it will become a family favorite. Not sure if I'll do the sauce, but the shrimp, for sure. - 8/24/12

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  • Incredible!
    0 of 1 people found this review helpful
    sounds really good - 8/3/12

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  • Amazing! - 6/27/12

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  • Awesome when made with Fish Fry (I used Tony Chachere's, a cajun brand). - 6/14/12

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  • Fairly good! - 5/7/12

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  • Okay but nothing special. Great way ton cook shrimp though! - 4/13/12

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  • 0 of 2 people found this review helpful
    The shrimp sound great...eager to try it. The sauce isn't getting good reviews, so probably try with regular cocktail sauce or something. One person used mango coconut sauce...we could use it sparingly, I'm sure! :)
    - 4/7/12

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  • 0 of 1 people found this review helpful
    This sounds delicious. I can't wait to try it. - 3/16/12

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  • Very good! - 3/15/12

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  • Excellent!!! - 3/15/12

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  • Incredible!
    0 of 1 people found this review helpful
    Sounds great! I am allergic to eggs. Any suggestions for an alternate ingredient? - 3/15/12

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  • Lent is a perfect time to try this recipe - put it on tomorrow's menu as we always have shrimp, panko breadcrumbs & whole wheat flour in the larder - 3/15/12

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  • Good
    0 of 2 people found this review helpful
    sounds good... albeit fussy! - 3/15/12

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  • 0 of 1 people found this review helpful
    I am so excited to say this will be great as an appetizer for an upcoming party too! - 3/15/12

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  • I cannot WAIT to try this out! - 3/13/12

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  • 0 of 2 people found this review helpful
    Will be trying this very soon! - 3/3/12

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  • absolutely scrumptious!!!!!! - 2/10/12

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