Prep Time 30 minutes Cook Time 10 minutes
My kids don't agree on much when it comes to what they like for dinner, but one exception is fried shrimp. This recipe mimics their crispy exterior, but because they are baked instead of fried, they're a much healthier option. As for the creamy lemon dressing… it's not exactly what I'd call healthy. But all things in moderation, right?
by Alison Needham
What you'll need
- 1 pound large shrimp, peeled and de-veined
- 1 cup bread crumbs, fine
- 1 egg yolk
- 1/2 cup flour
- 1/2 cup canola oil
- 1/4 cup olive oil
- 2 egg whites, beaten
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon parsley, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon, zested
- pinch salt and pepper
- cayenne pepper, optional
How to make it
- Shrimp: Preheat the oven to 425° F.
- Place flour in a gallon size zip top bag. Next to it place the bowl of egg whites and then the bowl of bread crumbs seasoned with salt, pepper and cayenne if you are using. Finally, pour the olive oil in a baking sheet with sides and set that next to the bread crumbs.
- Add the shrimp to the bag with the flour, seal and shake it gently so that each shrimp is coated. One by one shake off any excess flour.
- Dip the shrimp in the egg whites, then dredge in the bread crumbs. Place each shrimp on the baking sheet. If desired, shrimp can be made ahead and refrigerated at this point until you are ready to bake.
- When all the shrimps are coated, bake for five minutes, remove from oven and flip each shrimp over. Continue to cook for 5 minutes more or until crisp and just cooked through. Shrimp will be pink, opaque and curled. Serve with lemon dressing.
- Lemon dressing: Bring a small pot of water to boil that a small mixing bowl fits inside. The water should be close to, but not touching the bowl.
- Whisk the yolk in the bowl over the boiling water for 20 seconds, or until thick and glossy, making sure it doesn't get too hot or it will scramble.
- Remove from the pot and continue to whisk until yolk is cool. Whisk in mustard, then slowly drizzle in the oil while whisking, until dressing is thick and silky. Whisk in lemon juice, lemon zest, parsley and salt and pepper. Taste for seasoning and refrigerate until ready to use.
