Oven Fried Shrimp (5 WW Points)
Try this Oven Fried Shrimp recipe (5 WW Points), or contribute your own.
Try this Oven Fried Shrimp recipe (5 WW Points), or contribute your own.
- Carbohydrate 0.1719925 g
- Cholesterol 52.875 mg
- Fat 1.3155425 g
- Fiber 0 g
- Protein 2.471945 g
- Saturated Fat 0.396075 g
- Serving Size 1 1 Serving (136g)
- Sodium 612.60925 mg
- Sugar 0.1719925 g
- Trans Fat 0.22351 g
- Calories 22 calories
Step-by-step
- We like to use fresh shrimp when ever possible. So if you go with fresh shrimp with the shell still on it, you'll need to peel it first. Remove the entire shell.
- If you use frozen shrimp, thaw it first by running the shrimp under cool water until completely thawed.
- Preheat oven to 400 and spray a baking sheet with cooking spray.
- In a bowl, mix Panko breadcrumbs, salt, pepper, Parmesan cheese and Cajun seasoning.
- In a separate bowl, whisk together the 1 egg and the 1 egg white.
- Dip each shrimp in the egg first and then coat in the breadcrumb mixture.
- Place shrimp on greased baking sheet and bake for about 15 minutes (for large shrimp).
Operating within strict oil constraints requires shifting the crisping mechanism from a deep fryer to a hot oven operating at 400 degrees Fahrenheit. Scaling this recipe upward presents specific logistical challenges regarding the breading station. Doubling the batch means the 3/4 cup of panko and 1 1/2 teaspoons of cajun seasoning will quickly become saturated with moisture transferred from the egg wash. Divide dry ingredients into two separate shallow dishes, replenishing the coating halfway through to prevent clumping. Conversely, halving the yield requires no ratio adjustments for the protein or dry coating, but single-egg measurements become problematic. Whisking one whole egg and retaining only half of it is impractical; instead, beat a single small egg with the additional egg white and simply discard the excess wash. Standard baking sheets often cause overcrowding when scaling up. Ensure each crust-coated shrimp maintains at least a half-inch of space on the greased metal surface, or the trapped steam will soften the panko exterior during the 15-minute baking window rather than yielding a rigid crunch. Heavy-duty rimmed aluminum sheet pans conduct heat efficiently without warping at high temperatures. Wire racks set inside the baking sheets improve air circulation beneath the seafood, eliminating the need to manually flip individual pieces halfway through the cooking time.
