Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.
Ingredients
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh cilantro
- 1 pound extra-large shrimp, peeled and deveined (about 15)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 large egg, beaten
- 2 teaspoon water
- 2 tablespoons canola oil
How to Make It
- Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.
- Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture, and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side or until done. Drain shrimp on paper towels.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 295 kcal Calories from Fat: 113.4 kcal |
|
% Daily Value*
|
| Total Fat 12.6 g 36% |
Saturated Fat 1.4 g 7% |
Trans Fat 0.0 g |
Sodium 532 mg 9% |
carbohydrates 13.9 g 11% |
Dietary Fiber 0.7 g 2% |
Protein 28.8 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
