This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free panko crumbs and gluten-free tamari sauce in this dish.
"Food is our common ground, a universal experience."
The key to good crunchy shrimp is to coat them well with panko and add them to the hot pan. After that adjust the heat to keep it very high but not so hot that the breadcrumbs burn. After cooking on the first side and turning the shrimp, add the remaining oil and swirl the shrimp in the pan.
For gluten free versions of this recipe, use Ianís gluten free panko crumbs and gluten-free tamari sauce.
Servings: 4 | Serving size: about 4 ounces shrimp
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
|1 Tbsp||no salt added peanut butter|
|2 Tbsp||light coconut milk|
|1 Tbsp||low sodium soy or gluten-free tamari sauce|
|1 1/4 cup||panko crumbs|
|16 ounces||large shrimp (peeled and deveined)|
|3 Tbsp||dark sesame oil|
Place the peanut butter, coconut milk, soy sauce and lime juice in a bowl and whisk until smooth.
Place the panko on a plate.
Dredge the shrimp in the sauce and then place on the plate with the panko. Turn the shrimp and pat to coat well with the breadcrumbs.
Place half of the oil in a large skillet over medium high heat.
When the oil is hot add the shrimp. Cook for about 8 minutes on the first side.
Turn the shrimp and add the remaining oil. Swirl the shrimp to coat the pan well.
Cook for another 8 to 12 minutes until the shrimp are cooked through. Serve.
Serving size: about 4 ounces shrimp
|Calories 398||Calories from Fat 166|
|% Daily Value|
|Total Fat 18g||30%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 2g||7%|
|Vitamin A 4%||Vitamin C 8%|
|Calcium 10%||Iron 27%|
|Vitamin K 3 mcg||Potassium 349 mg|
|Magnesium 73 mg|