Try this Crispy Coated Butterfly Shrimp recipe, or contribute your own.
Preheat oven to 350 degrees. Clean, de-vein and peel shrimp. Using a sharp paring knife, cut along center back of shrimp from one end to the tail. Cut just enough to butterfly the meat. Using a standard table knife, use the handle end to gently pound the shrimp to flatten and spread it. Do not pound hard. Dip each piece in egg white and then roll in crushed corn flakes. Place on baking sheet sprayed with non-stick cooking spray. Season lightly with seasoned salt. Bake at 350 degrees for 30-35 minutes. Just before serving, combine ingredients for dip in small sauce pan and warm over low heat. Serve with shrimp. Entire recipe makes 2 servings. ULTRA LOW FAT FROM SOME COOKBOOK! From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
There are no reviews yet for Crispy Coated Butterfly Shrimp. Be the first to review it!