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Skinny Spicy Orange Crunchy Butterfly Shrimp

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Skinny Spicy Orange Crunchy Butterfly Shrimp
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4
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78% less fat • 55% less sodium than the original recipe. Batter-fried shrimp becomes batter-baked, with a buttermilk, soy, and pepper-sauce batter and a roll in seasoned Wheaties™ for the crunch.

Ingredients

1
pound fresh or frozen jumbo shrimp
1/2
cup low-fat buttermilk
1
tablespoon reduced-sodium soy sauce
1
to 2 teaspoons bottled Frank's™ RedHot™ Original cayenne pepper sauce
11/2
cups Wheaties™ cereal, finely crushed
2
tablespoons sesame seeds
1 1/2
teaspoons grated orange peel
1/4
teaspoon salt

Directions

  • 1 Thaw shrimp, if frozen. Peel and devein shrimp. To butterfly shrimp, cut from vein side almost through to opposite side; spread open.
  • 2 Place shrimp in a resealable plastic bag set in a shallow dish. For marinade: In a small bowl, combine buttermilk, soy sauce, and bottled hot pepper sauce. Pour over shrimp in bag; seal bag. Marinate in the refrigerator for 30 minutes or up to 2 hours, turning bag occasionally.
  • 3 Preheat oven to 425° F. In a shallow bowl, combine cereal, sesame seeds, orange peel, and salt. Drain shrimp; discard marinade. Coat shrimp with cereal mixture, pressing to make it stick. Place shrimp on a baking sheet lined with parchment paper or foil; press any remaining coating onto shrimp. Bake for 10 to 12 minutes or until shrimp are opaque.
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Nutrition Information 
No nutrition information available for this recipe
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