Crunchy Panko Breaded Shrimp With Sour Cream and Chili Garlic Sauce

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


10 ounces EZ Peel White Shrimp, 26/30 pieces per pound, peeled with tail in tact
1 large egg white
1 tablespoon water
1/8 cup flour
1/4 medium lime, juiced
8 tablespoons light sour cream


Preheat oven to 400.
Peel shrimp leaving tails on, and dry on paper towel.
Whip egg white with water, and place flour, egg white and panko bread crumbs in separate bowls.
Spray cookie sheet with cooking spray.
Dip shrimp in flour, then egg white, and then panko and place on cookie sheet.
Spray the tops of shrimp with cooking spray and bake for 5 – 7 minutes until shrimp just curls. Do not over bake, or you will have tough shrimp.
Prepare sauce by combining lime juice, sour cream and chili garlic sauce.
Serve with sauce.




Our local restaurant makes this amazing shrimp appetizer that my husband and I just love. You might have heard of it. It’s called Bang Bang Shrimp. The shrimp is breaded, deep fried, and served with a spicy sauce. Yum!

The problem is deep fried isn’t on my list of ways to cook healthy shrimp, so I decided to simply adjust a few ingredients, then bake my shrimp instead of deep frying them.

Typically, I would use my own bread crumbs, but in this case, you really need that crunchy texture that bread crumbs just can’t provide. Panko is the way to go.

Add this easy, spicy dipping sauce and you have a shrimp dish to die for!

Happy cooking!

Calories: 294
Total Fat: 7.89g
Cholesterol: 234mg
Sodium: 452mg
Total Carbs: 17.83g
Dietary Fiber: 0.72g
Sugars: 0.89g
Protein: 34.27g

Weight Watchers Points 6




Tuesday, January 5, 2010 - 6:41am


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