Cassie’s Ruminations

Baked Panko Breaded Shrimp

This easy recipe is very similar to the tonkatsu pork recipe. Baking reduces the fat. I just did these in our toaster oven so I wouldn’t have to wait on the large oven for such a small recipe. They are quite bland, so after taking the picture and trying one I mixed up a little of my peculiar brand of cocktail sauce – ketchup, lemon juice, and wasabi paste 😛

Baked Panko Breaded Shrimp
Serves 2

10 oz peeled deveined large shrimp (I used 26/30 shrimp – i.e. 26-30 shrimp per pound), defrosted and patted dry
1/3 cup all purpose flour
1 egg, beaten
1 cup panko bread crumbs
non stick spray

Preheat the oven to 425 degrees F.

Line a baking sheet with foil and spray lightly with non stick spray.

Lightly coat each shrimp in flour, shaking off any excess, then coat in egg, then finally in the panko. Place each shrimp on the baking sheet, leaving a quarter inch spacing between each one.

Bake for 5 minutes, then flip over the shrimp and bake for another 5 minutes or until the shrimp are just cooked through. Serve hot with the dipping sauce of your choice.