Looking for a seafood recipe? Then check out this delicious shrimp with almond – a wonderful dinner drizzled with butter.
cup all-purpose flour
cup panko or plain dry bread crumbs
cup sliced almonds
uncooked peeled deveined extra-large shrimp (about 1 lb), thawed if frozen and peel left on tails
cup butter or margarine, melted
Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
In 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.
Coat 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.
Bake 30 to 35 minutes or until shrimp are pink and firm.
Panko, or Japanese bread crumbs, are coarser in texture than those typically used in the United States, providing a very crunchy crust.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.