Healthy Breaded Shrimp

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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.

5 from 1 vote
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Healthy Breaded Shrimp

Yield: 4 servings
COURSE: Dinner
CUISINE: Italian


  • 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.
  • 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.
  • 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.


Serving: 1/4th, Calories: 134.6kcal, Carbohydrates: 9.5g, Protein: 18.2g, Fat: 2.1g, Sodium: 424.4mg, Fiber: 0.6g, Sugar: 0.8g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Points +: 3
Keywords: Kid Friendly, Under 30 Minutes