Delicious and healthy breaded shrimp, without the added fat. Jumbo shrimp, coated with seasoned breadcrumbs, panko and grated cheese, then baked until golden.
Serve this with lemon wedges and you will have one happy family. You may want to make extra, because these shrimp disappear quickly!
I had a lot of extra crumbs left after I breaded them, so I double dipped the shrimp into the egg and breadcrumbs until I used them all up which gave the shrimp extra coating.
Healthy Breaded Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts
Calories: 134.6 • Fat: 2.1 g • Protein: 18.2 g • Carb: 9.5 g • Fiber: 0.6 g • Sugar: 0.8 g Sodium: 424.4 mg (without salt)
- 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)
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.
Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away with lemon wedges.