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Thursday, September 2, 2010

Panko Crusted Shrimp

My first attempt with panko came out perfectly! Great yummy and easy recipe for shrimp, a nice change from the norm.

10 jumbo shrimp; peeled and deviened, tails left on
4 tablespoons soy sauce
3 tablespoons honey
1 tablespoon vegetable oil
juice from 3 key limes; about 1 teaspoon
1/4 teaspoon ground ginger
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes

Panko Ingredients:
1 cup panko Japanese style bread crumbs
1 teaspoon paprika
black pepper to taste

1. combine all marinade ingredients in a freezer ziplock bag and seal shut. Shake the bag to move all the ingredients so that the shrimp is completely covered. Refrigerate for 15-30 minutes.

Preheat oven to 450 degrees F.

2. In another ziplock bag add panko ingredients, seal and shake. Remove shrimp from marinade and add them to the panko bag only a couple at a time; gently shake the bag to coat the shrimp in panko transfer shrimp to a lightly greased baking dish and bake for 10-15 minutes or until shrimp are pink and curled.

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