Hungry Girl's Buffalicious Shrimp

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 94.6
  • Total Fat: 1.9 g
  • Cholesterol: 77.1 mg
  • Sodium: 528.8 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Hungry Girl's Buffalicious Shrimp calories by ingredient
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I made this as a lunch. I had celery and carrots with Fat free ranch dressing on the side. I made this as a lunch. I had celery and carrots with Fat free ranch dressing on the side.
Number of Servings: 2


    2 tbsp. whole-wheat flour
    Dash each salt, garlic powder, and onion powder
    8 oz. raw large shrimp (about 14 shrimp), peeled, tails removed, and deveined
    2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)

    1 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
    1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
    Dash garlic powder


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

To make the coating for the shrimp, combine flour with spices in a sealable plastic bag or container. Seal and shake to mix. Transfer to a plate, evenly spreading out the seasoned flour, and set aside.

Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat.

One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the seasoned flour. Flip to evenly coat with flour and place on the baking sheet, evenly spaced.

Lightly mist shrimp with nonstick spray. Bake in the oven until cooked through and slightly crispy, about 10 minutes, carefully flipping shrimp about halfway through baking.

To make the sauce, combine hot sauce, butter, and garlic powder in a microwave-safe bowl. Add 1 tbsp. water and mix well. Set aside.

Once shrimp are cooked, carefully transfer shrimp to another bowl and set aside.

Microwave sauce for 30 seconds, or until hot. Stir until smooth. Add sauce to the bowl of shrimp, and toss to coat. Enjoy!

Serving Size: Makes 2 servings of 7 pieces each

Number of Servings: 2

Recipe submitted by SparkPeople user LOVELI_LADI1979.


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