Not-Fried Shrimp with Japanese Cocktail Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Shrimp1 pound shrimp (16-20 large), peeled and deveined 1/4 cup white whole wheat flour1/4 teaspoon paprika2 tablespoons egg whites1/2 cup panko breadcrumbsSauce1/2 cup shelled edamame2 cups fresh spinach1/2 teaspoon wasabi paste1/2 lemon, juicedNonstick cooking spray
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.
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.
Nutritional Info 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
Member Reviews
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CD13693321
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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CD13364332
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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LSALGUERO
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