Baked Panko Crusted Shrimp Recipes

PANKO CRUSTED SHRIMP

Steps:

• Add seasoned flour to a shallow baking dish for dredging.
• In a bowl, beat together eggs, milk, and parsley.
• Add panko to a second shallow baking dish.
• Dredge shrimp in flour, then egg mixture, and coat with panko.
• Pour oil in a heavy skillet and heat to medium high.
• Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
• Transfer to a plate lined with paper towels.
• Repeat with remaining shrimp.
• While shrimp is cooking, mix plum sauce and horseradish.
• Serve shrimp with sauce on the side.
• Prep time does not include de-veining and cleaning shrimp.

GARLIC PARMESAN BAKED SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine shrimp, butter, Parmesan cheese, garlic, and oil in a bowl. Stir to combine; pour into a baking dish, spreading out evenly. Top with panko bread crumbs.
• Bake in the preheated oven until shrimp are bright pink, 15 to 18 minutes.

BAKED PANKO-CRUSTED SHRIMP RECIPE - (4.4/5)

Steps:

• 1.Stir together mayonnaise, mustard and capers in a small bowl for dipping sauce; set aside. 2. Preheat oven to 475 degrees. Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes. 3. Serve hot with the dipping sauce.

SESAME AND PANKO CRUSTED SHRIMP

Steps:

• Clean and de vein shrimp, if using ones with the shells on. Pat dry and set aside.
• In a medium sized bowl, combine the bread crumbs, sesame seeds, salt and pepper. Stir to combine.
• In a separate bowl, whisk the two eggs.
• Toss all the shrimp into the beaten eggs. Take them out by the tail and dip them in the bread crumb mixture. Press firmly to be sure to coat well. Repeat for all shrimp and place on a clean plate.
• Add the vegetable oil to a large heavy bottomed skillet set over high heat. After the oil is up to temperature after about 3 - 5 minutes, add one shrimp to see if it is sizzles. If it's smoking reduce heat a little. Shrimp will sizzle when ready to cook. Cook each side for about 1 1/2 minutes. Then flip and cook other side for 1 1/2 minutes. Shrimp will be golden and crisp. Remove and drain on paper towels. Repeat for any remaining shrimp and add extra oil if needed.
• Best served immediately with your favourite dipping sauces.

BETTER THAN FRIED SHRIMP

Steps:

• Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs., Place shrimp on a baking sheet coated with cooking spray; spritz shrimp with cooking spray. Bake at 400° for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.

HERB-CRUSTED SHRIMP

Steps:

• Toss 1 cup panko breadcrumbs, 1/4 cup olive oil, the juice of 1 lemon and a handful each of chopped parsley, basil and chives; season with salt and pepper. Press both sides of 1 pound peeled and deveined shrimp in the breadcrumb mixture and broil until golden, 3 to 4 minutes. Garnish with chives.
• Per Serving: Calories: 256; Fat: 12.5g (Saturated Fat: 2g); Protein: 25g; Carbohydrates: 10g; Sugar: 1g Fiber 0g; Cholesterol: 172mg; Sodium: 315mg
• Photography by Stephanie Foley

BAKED PANKO CRUSTED CHIPOTLE SHRIMP WITH A MANGO CREAM SAUCE

Steps:

• Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
• Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
• Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
• So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
• Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
• Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.

BAKED PANKO CRUSTED SHRIMP

Steps:

• Preheat oven to 350*. Wisk together egg, egg white & milk. Add a little s+p. Dip shrimp 2 at a time in the egg and then panko crumbs until competely coated. Arrange on a baking dish. (I line mine with foil and spray cooking spray for ease of cleaning.) Repeat with all the shrimp and bake in the oven for 20 minutes or until shrimp look pinkish.
• 4 servings of 6 shrimp each.

PANKO CRUSTED SHRIMP

Steps:

• Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a sealable plastic bag or container, combine panko breadcrumbs, flour, salt, garlic powder, and onion powder. Seal and shake to mix. Transfer to a plate, evenly spreading out the crumb mixture, and set aside. Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat. One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the crumb mixture. Flip to evenly coat with crumbs and place on the baking sheet, evenly spaced. Bake in the oven until cooked through and slightly crispy, about 15 minutes, carefully flipping shrimp about halfway through baking. Meanwhile, to make the sauce, combine mayo, sweet Asian chili sauce, and hot chili sauce in a microwave-safe bowl. Mix well. Microwave for 30 seconds, or until hot. Stir until smooth. Serve shrimp with sauce for dipping, or evenly spoon sauce over the shrimp. Enjoy!