Scandinavian Crumbled Shrimp

Scandinavian Crumbled Shrimp

4 large egg whites
3 to 4 teaspoons Creole spice blend
2 teaspoons grated lime zest
1/2 to 1 teaspoon Tabasco sauce
1/8 teaspoon salt
10 bran crispbreads, ground to crumbs by hand about 1 cup
1 1/2 pounds peeled and deveined large shrimp, tails left on lime wedges (optional)

Preheat the oven to 400 degrees. Coat 2 heavy or nonstick baking sheets with olive oil cooking spray.

In a large bowl, whisk the egg whites until foamy. Beat in the Creole spice blend, lime zest, Tabasco, and salt.

 

Place the Crispbread crumbs in a pie plate.

Place the shrimp in the egg white mixture and toss to coat.

 

One at a time, roll a shrimp in the crumbs, pressing them lightly onto the surface so the crumbs adhere.

 

Arrange the crumbed shrimp in single layers on the prepared baking sheets.

Mist the shrimp lightly with olive oil cooking spray.

 

Bake until the shrimp are just opaque in the thickest part, 16 to 18 minutes.

Serve hot with lime wedges, if you like. 

Makes 4 servings.

Calories 220, Fat 2.5 g, Carbs 9 g, Sodium 800 mg, Fiber 8 g.