3/4 cup herb-seasoned stuffing mix (such as Pepperidge Farm), crushed 1 teaspoon sesame seeds 1/4 teaspoon paprika 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1 large egg white, lightly beaten 10 large shrimp, peeled and deveined (about 3/4 pound) Cooking spray
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Preheat oven to 425°.
Combine the first 6 ingredients in a small bowl. Place the egg white in a small shallow bowl. Dip shrimp in egg white, and dredge in stuffing mixture. Place the shrimp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425° for 15 minutes or until golden.
Yield: 2 servings (serving size: 5 shrimp)
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Tried making it with smaller shimp...Bigger would be better but this was great. Big hit with my picky husband too! Unfortunately it is much higher in cholesterol than I would like to see...thats the only down side to this meal.
This was easy to make and the family really enjoyed eating it. Both my husband and daughter raved about how good it was and requested I make it again. The only thing I added was a dipping sauce made from apricot sauce, low sodium soy sauce and ginger.