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Breaded Curry Shrimp Recipe

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A fruity dipping sauce adds to the fun of this simply wonderful, fast-fixing entree from Ann Nace of Perkasie, Pennsylvania.

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1 egg
2 tablespoons water
3/4 cup dry bread crumbs
1-1/2 teaspoons curry powder
1/4 teaspoon salt
Dash pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, melted
MARMALADE DIPPING SAUCE:
2 garlic cloves, minced
1/2 cup orange marmalade spreadable fruit
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons lemon juice

Directions

In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each side or until golden brown.
In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp. Yield: 4 servings (1/2 cup sauce).

Nutrition Facts: about 9 shrimp with 2 tablespoons sauce equals 327 calories, 9 g fat (4 g saturated fat), 237 mg cholesterol, 892 mg sodium, 37 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fat.

Breaded Curry Shrimp published in Light & Tasty February/March 2007, p21

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