Parmesan & Quinoa-Dusted Shrimp with Roasted Garlic Sauce

By charlotteh371

Ingredients

• 1 head garlic
• 1 tbsp olive oil
• 3/4 cup olive oil mayonnaise
• extra virgin olive oil cooking spray or unrefined coconut oil cooking spray
• 1/2 cup quinoa flour or whole wheat flour
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 large egg whites
• 3/4 cup whole grain or gluten free panko bread crumbs
• 1/4 cup finely grated parmesan cheese
• 1 lb tail on shrimp, peeled and deveined.

Preparation

Step 1

preheat oven to 400. cut 1/4 to 1/2 inch off the top of garlic to expose top of cloves, and place on a piece of aluminum foil. drizzle with olive oil, and wrap with foil to seal. roast in oven until garlic is completely softened and lightly browned, 45 mins to 1 hour. remove from oven; open foil, and let garlic cool until you can easily handle. squeeze pulp from garlic cloves into a small bowl.
whisk mayo into garlic in bowl, mashing garlic pulp and blending into mayo. refridgerate until ready to use.
increase oven temp to high broil with an oven rack 10 to 12 inches from heat. coat a wire rack set inside a rimmed baking sheet with cooking spray.
Stir together quinoa flour, garlic powder, salt and pepper in a shallow bowl. whisk egg whites in a separate bowl until foamy. stir together panko and parm in a third bowl.
Holding each shrimp by the tail, dredge in flour mixture until evenly coated. dip into beaten egg white, allowing excess to drip off. toss in panko mixture until evenly coated, shaking off any excess.
arrange shrimp in a single layer on prepared wire rack, and coat with cooking spray. broil until lightly browned and crispy, 12 to 14 mins. serve immediately with roasted garlic mayo