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Skinny Spicy Orange Crunchy Butterfly Shrimp

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  • Prep 20 min
  • Total 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.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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

Steps

  • 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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
45
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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