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Breaded Curry Shrimp Recipe

Breaded Curry Shrimp Recipe

A fruity dipping sauce adds to the fun of this simply wonderful, fast-fixing entree from Ann Nace of Perkasie, Pennsylvania.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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).

Nutritional 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 lean meat, 2 starch, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.