- 16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
- salt and pepper to taste
- 1/4 cup egg substitute (egg beaters)
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- Cooking spray (I used my Smart Balance)
Instruction:
- Preheat oven to 450°.
- Spray a baking sheet with cooking spray.
- Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.
- Wash and dry the shrimp.
- Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat.
- Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet.
- Once all the shrimp is breaded, if you still have crumbs left, re-dip the shrimp back into the egg beaters and then back into crumbs and back onto the baking sheet.
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