Breaded Curry Shrimp Recipe

4.5 3
Breaded Curry Shrimp Recipe
Breaded Curry Shrimp Recipe photo by Taste of Home
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Breaded Curry Shrimp Recipe

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4.5 3
Publisher Photo
A fruity dipping sauce adds to the fun of this simply wonderful, fast-fixing entree from Ann Nace of Perkasie, Pennsylvania.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
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).
Originally published as Breaded Curry Shrimp in Light & Tasty February/March 2007, p21

Nutritional Facts

4 ounce-weight: 327 calories, 9g fat (4g saturated fat), 237mg cholesterol, 892mg sodium, 37g carbohydrate (17g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 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
  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).
Originally published as Breaded Curry Shrimp in Light & Tasty February/March 2007, p21

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