Ingredients
1 ½lbsshrimpextra-large, peeled and deveined
1 ½cupspanko bread crumbs
1tbspMcCormick dried parsley flakes
⅓cupall-purpose flour
1tspMcCormick garlic powder
1tspMcCormick paprika
½tspsalt
¼tspblack pepperfreshly ground
½tspMcCormick ground cayenne red pepperto taste
3largeegg whites
4tbspolive oildivided
olive oil cooking sprayfor spritzing tops of shrimp
fresh parsleyminced, for serving, optional
¾cupketchup
1 ½tbsphorseradishprepared
2tsplemon juicefresh
½tspWorcestershire sauce
Preparation
Whisk all the ingredients together in a mixing bowl. Set aside.
In a shallow dish, whisk together panko and parsley.
In a separate shallow dish, whisk together flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.
In a third shallow dish, whisk egg whites until slightly frothy.
Dip one piece of shrimp at a time into the flour mixture, then turn to coat the opposite side. Gently shake off excess.
Transfer to egg whites, dip and turn to coat both sides, and let excess run off.
Transfer to panko mixture. Dip and lightly press to get the crumbs to stick, then turn to the opposite side and press. Transfer to a large plate. Repeat until all of the shrimp have been coated in mixtures.
Heat 2 tablespoons of olive oil in a 12-inch non-stick skillet over medium-high heat.
Add half of the shrimp and cook for about 3 minutes, until golden brown on the bottom.
Spritz the tops of the shrimp lightly with olive oil cooking spray, then carefully turn and cook the opposite side for about 2 to 3 minutes, until golden brown on bottom and shrimp is opaque and cooked through.
Transfer to a platter, then repeat process with the remaining half of the shrimp. Serve warm sprinkled with parsley if desired and serve with cocktail sauce.
Sprinkle with parsley then serve warm along with cocktail sauce.
