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Prep Time: 4 Minutes Cook Time: 8 Minutes |
Ready In: 12 Minutes Servings: 3 |
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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 teaspoons water |
2 tablespoons canola oil |
Directions:
1. Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.
2. 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.
3. 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.
4. Serve with: Tropical Slaw
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