Not too long ago, my parents brought me back some enormous shrimp from their trip to New Orleans. I made some of them in my favorite shrimp recipe, but because they were so huge the cooking method did not go over well, they ended up being too meaty. Yesterday I made this for dinner and it is a much better way to cook super-huge shrimp. They came out fully cooked, but still tender. Marc thought the dipping sauce should have had less mustard, but I liked it. You can also dip these in cocktail sauce.
- 1/2 cup panko (Japanese breadcrumbs), toasted
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Dash of salt
- 1 large egg white, lightly beaten
- 12 peeled and deveined large shrimp (about 3/4 pound)
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- 1 teaspoon orange juice
- Dash of ground red pepper
Preheat oven to 400°.
To prepare shrimp, coat a baking sheet with cooking spray. Place prepared pan in 400° oven for 10 minutes.
Combine panko, 1/4 teaspoon garlic powder, onion powder, and salt in a shallow dish, stirring with a whisk. Place egg white in another shallow dish. Dip shrimp in egg white, and dredge in panko mixture. Place on preheated baking sheet. Bake at 400° for 10 minutes or until done.
To prepare sauce, combine mustard and the remaining ingredients. Serve sauce with shrimp.