Crispy Lemon Shrimp
Avocado-Almond Salad and Parmesan Bread
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- ¾ cup panko breadcrumbs
- 1 tsp lemon zest
- ¼ tsp garlic powder
- ⅛ tsp salt
- 3 Tbsp all-purpose flour
- 1 large egg
- ½ lb peeled and deveined, large raw shrimp
Instructions
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- Combine panko, lemon zest, garlic powder, and salt in a shallow bowl. Place flour in a second bowl. Beat egg lightly in a third bowl.
- Dip shrimp in flour, and then in egg mixture, letting excess drip off. Dredge shrimp in panko mixture, pressing to adhere. Place coated shrimp on prepared baking sheet. Coat shrimp with cooking spray.
- Bake 12 to 15 minutes or until shrimp turn pink and are firm.
Side Dish Ingredients
- 2 oz French baguette, cut in 2 pieces
- 2 tsp olive oil
- 3 Tbsp freshly grated Parmesan cheese
- 2 cups spinach
- ½ avocado, sliced
- 1 shallot, thinly sliced
- 3 Tbsp sliced almonds
- 2 Tbsp lemon vinaigrette
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet. Drizzle with oil; sprinkle with cheese. Broil 2 to 3 minutes or until cheese melts.
- Meanwhile, toss together spinach, avocado, shallot, nuts, and vinaigrette in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
213
|
350
|
563
|
| Fat (g) | 3 | 23 | 26 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 21 | 10 | 31 |
| Carb (g) | 22 | 28 | 50 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 378 | 475 | 853 |
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