2 1/2 tbsp. whole-wheat flour
2 dashes salt
Dash black pepper
8 oz. raw large shrimp, peeled, tails removed, deveined (about 16 shrimp)
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. fat-free mayonnaise
1 tbsp. honey
1 drop lemon juice
Dash chili powder
1 tbsp. chopped walnuts
Serving suggestion: steamed sugar snap peas
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
In a wide sealable container, combine flour with a dash each salt and pepper. Seal and shake to mix. Set aside.
Make sure shrimp are dry. (Blot well with paper towels.) Place in a bowl with egg substitute, and gently toss to coat.
One at a time, gently shake shrimp to remove excess egg substitute and transfer to the seasoned flour; flip to evenly coat. Place on the baking sheet, evenly spaced.
Lightly mist shrimp with nonstick spray. Bake in the oven for 5 minutes. Flip shrimp. Bake until cooked through and slightly crispy, about 5 more minutes. Transfer to a bowl and set aside.
Meanwhile, in a small microwave-safe bowl, combine mayo, honey, lemon juice, chili powder, and remaining dash salt. Whisk until smooth.
Just before serving, microwave mayo mixture for 20 seconds, or until hot. Stir until smooth. Add to the shrimp bowl and toss to coat. Serve (over steamed sugar snap peas, if you like) and top with walnuts. Enjoy!
MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 8 shrimp)
Recipe Source: Hungry Girl