Panko Shrimp with Ginger Orange Dipping Sauce

DESCRIPTION

This East-meets-West baked shrimp offers up a light and tasty appetizer. Citrus shines in the Ginger Orange Sauce, which is void of granulated sugar found in most sweet & sour sauce.

Total Time
1 Hr, 25 Mins
Serves
8
Meal
Lunch
Course
Appetizers

Total Time

Prep Time
15 Mins
Cook Time
1 Hr, 10 Mins
Total Time
1 Hr, 25 Mins

Nutrition

Calories
230 cal
Total Fat
6 g
Polyunsaturated Fat
4 g
Cholesterol
90 mg
Sodium
490 mg
Carbohydrates
29 g
Dietary Fiber
2 g
Protein
14 g

Ingredients

Shrimp

  • 1 pound prawns, large, tail on
  • 2 tablespoons honey
  • 1-2 tablespoons hot chili sesame oil
  • 1 tablespoon ginger, grated, fresh
  • 2 teaspoons garlic, minced
  • 1 cup panko breadcrumbs
  • 1/2 cup California walnuts, very finely chopped
  • 2 egg whites, beaten

Sauce

  • 1 cup orange juice, fresh
  • 1 tablespoon ginger, minced, fresh
  • 1/2 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or lime juice

Preparation

Shrimp

  1. Preheat oven to 425°F and line a baking sheet with foil or parchment paper. Stir together prawns, honey, sesame oil, ginger and garlic in a medium bowl; cover and refrigerate for 1 hour.
  2. Place breadcrumbs and walnuts in a small bowl. Holding each shrimp by the tail, dip in egg whites; then roll in breadcrumb mixture, pressing to coat. Place on prepared baking sheet and bake for 8 to 10 minutes or until golden brown.
  3. Serve warm with Ginger Orange Dipping Sauce.

Sauce

  1. Simmer orange juice and minced fresh ginger in a small saucepan until reduced to 1/2 cup. Remove half the sauce into a cup and add corn starch, stirring until smooth.
  2. Return this mixture to the sauce pan, combining all the orange liquid and blend well. Stir in honey and rice vinegar or lime juice. Serve with shrimp.