Breaded Curry Shrimp

Name: Breaded Curry Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings (1/2 cup sauce).
Ingredients: 1 large 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

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

Ingredients

1 large 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 15x10x1-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.

Nutrition 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.

Originally published as Oven Fried Curry Shrimp in Light & Tasty February/March 2007