Breaded Shrimp-Lightened Up
Breaded Shrimp-Lightened Up

Anyone who knows me well, knows that I am not a huge fish or seafood lover. Partly this has to due with the fact that my dad had a severe fish allergy so we almost never ate it while I was growing up, and partly it's just because I'm a picky eater! But my attempts at subtly guiding my kids (read, brainwashing) into not liking it either, have failed miserably! Two out of the three stinkers not only will eat it but willingly order it when we go out! And of course my husband likes it too! So with the balance of power shifted against me, I have broken down and begun to cook some fish related food at home, like these breaded shrimp, which were gobbled down by the majority!

No, truly I'm happy that they like fish and seafood. It gives you so many more dining options and I know that it's a healthy way to eat as well. I just don't have any experience cooking it, but after how well these shrimp were received, I'm willing to try other recipes (love works miracles, you know).

These are easy enough to make on a busy night too. Not only can you use frozen shrimp ( I bought 2 large bags from Trader Joe's) but because these are baked, not fried, these little guys cook in about 10-12 minutes, without any of the frying mess either, which means you can have a full meal on the table in half an hour or even less. And they're pretty healthy and low-cal too!

After you've washed and dried the shrimp, you make a simple mixture of breadcrumbs, panko, grated parmesan cheese and some spices and first dip the shrimp into a little beaten egg, then into the breadcrumb mixture, ultimately transferring them onto a well-sprayed baking sheet.

After that it's just a matter of baking them for 6-7 minutes on one side, flipping them over and then cooking them for another 3-4 minutes and you're all done.

The shrimp are crispy on the outside and tender inside--great with a little splash of lemon juice or dipped in ketchup (as some of us here did). And my daughter enjoyed the leftover shrimp in her salad the next day. Do I smell mutiny in the air? Maybe that's just the shrimp-in any case if I want to keep my job, I know I'll be making these and other aquatic based meals in the near future!

Breaded Shrimp-Lightened Up

Makes 4 servings

Prep Time: 15 minutes: Bake Time: 10-12 minutes


  • 16 oz jumbo shrimp, peeled and deveined (I used the Wild Blue frozen shrimp from Trader Joe's)

  • 2 eggs, beaten

  • 1/2 cup Italian breadcrumbs

  • 1/2 cup panko

  • 3 tablespoons grated parmesan cheese

  • 1/2 teaspoon garlic powder

  • salt and pepper

  • vegetable spray

The Recipe

1.  Preheat oven to 450ºF. Spray a cookie sheet with cooking spray and set aside.

2.  In a shallow bowl, mix together breadcrumbs, panko and parmesan cheese, garlic powder and a dash of black pepper. Set aside.

3.  Wash the shrimp and dry very well. Season with salt and pepper. Dip shrimp into beaten eggs and then into breadcrumb mixture and place on prepared sheet. Spray tops with cooking spray.

4.  Bake for 6-7 minutes and then turn shrimp over and bake for another 3-4 minutes until shrimp are cooked through and golden brown. Serve immediately.

5.  Leftover shrimp can last in an airtight container in the refrigerator for up to 2 days.

6.  Recipe doubles well if you want more than 4 servings, that's what I did.

Note:  Recipe loosely based on Healthy Breaded Shrimp from Skinnytaste. I used real eggs instead of egg substitute, regular Italian breadcrumbs instead of whole wheat, extra parmesan cheese and added garlic powder.






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