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Breaded Curry Shrimp
This Breaded Curry Shrimp recipe from Taste of Home Healthy
Recipes is a healthy favorite for Ann Nace of Perkasie, Pennsylvania
when she’s looking for an easy appetizer for a party or holiday
gathering. A fruity dipping sauce adds to the fun of this simply
wonderful, fast-fixing Breaded Curry Shrimp appetizer |
breaded curry shrimp
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Servings: 4 + (1/2 cup sauce) |
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I N G R E D I E N T S |
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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 |
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I N S T R U C T I O N S |
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
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