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Crispy Broiled Shrimp with Tangy Cocktail Sauce

Author Vianney Rodriguez

Ingredients

  • For Shrimp:
  • 1 pound medium shrimp peeled and deveined (about 24 shrimp)
  • 1/4 cup cornstarch
  • 1 tablespoon water
  • 2 teaspoons Tabasco Habanero
  • 2 large egg whites
  • 1 1/2 cups finely crushed reduced-fat round buttery crackers about 35 crackers (such as Ritz)
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Cooking spray
  • For Sauce:
  • 1/2 cup no-salt-added tomato sauce
  • 2 tablespoons minced fresh chives
  • 2 tablespoons ketchup
  • 2 tablespoons chili sauce
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons prepared horseradish
  • 6 drops hot sauce such as Tabasco, Habanero
  • Lemon wedges

Instructions

  1. For Sauce: Combine all ingredients in a small bowl; cover and chill at least 1 hour.
  2. Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat.
  3. Combine water, Tabasco and egg whites in a bowl; beat with a whisk until foamy.
  4. Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on a baking sheet coated with cooking spray; lightly coat shrimp with cooking spray.
  5. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.

Recipe Notes

recipe from Cooking Light