Almond-Crusted Shrimp

Panko, or Japanese bread crumbs, are coarser in texture than those typically used in the United States, providing a very crunchy crust.

Almond-Crusted Shrimp

BettyCrockerRecipe by BettyCrocker

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20 minutes

55 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 390
  • 21g
    (Saturated Fat 7g, Trans Fat 1/2g)
  • 160mg
  • 1150mg
  • 34g
    (Dietary Fiber 2g, Sugars 3g)
  • 17g
  • Percent Daily Value*
  • 10%
  • 0%
  • 10%
  • 25%
  • Exchanges
  • 2 1/2
  • 2
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1/2  cup all-purpose flour
  • 1 1/4  teaspoons salt
  • 1  large egg
  • 2  tablespoons water
  • 1  cup panko or plain dry bread crumbs
  • 1/2  cup sliced almonds
  • 16  uncooked peeled deveined extra-large shrimp (about 1 lb), thawed if frozen and peel left on tails
  • 1/4  cup butter or margarine, melted

Directions

  1. 1Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
  2. 2In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
  3. 3Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
  4. 4Bake 30 to 35 minutes or until shrimp are pink and firm.

Categories: Course, Main Dishes, Seafood, Shrimp Recipes

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