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Crunchy Baked Shrimp


These were AWESOME! Low in points and full of crunchy flavor. I did the Rachel Ray trick by sparying a cooking rack and placing it atop a cookie sheet. I like oven frying stuff that way, gets crunchy on both sides. (just spray the shrimp or chicken with cooking spray as well) I didn't have ww bread crumbs so used regular Italian and I used an egg white beaten with a little water rather than the egg beater stuff. I used the 16-20 ct shrimp and that gave 5 shrimp per serving with our sides that was perfect.

Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th •
Calories: 134.6 • Fat: 2.1 g • Protein: 18.2 g • Carb: 9.5 g • Fiber: 0.6 g • Sugar: 0.8 g Sodium: 424.4 mg (without salt)

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  • 16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
  • salt and pepper to taste
  • 1/4 cup egg substitute (I used egg white and water)
  • 6 tbsp whole wheat Italian seasoned breadcrumbs (i used regular Italian)
  • 2 tbsp panko
  • 2 tbsp grated parmesan cheese
  • Cooking spray (I used my Smart Balance)


Servings 4
Cooking time 10mins


Step 1

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat.

Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Once all the shrimp is breaded, if you still have crumbs left, re-dip the shrimp back into the egg beaters and then back into crumbs and back onto the baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away with lemon wedges.

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