Crispy Lemon Shrimp
Avocado-Almond Salad and Parmesan Bread
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 cups panko breadcrumbs
- 1 Tbsp lemon zest
- 1 tsp garlic powder
- ½ tsp salt
- ½ cup all-purpose flour
- 3 large eggs
- 1½ lb peeled and deveined, large raw shrimp
Instructions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Combine breadcrumbs, lemon zest, garlic powder, and salt in a shallow bowl. Place flour in a second bowl. Beat eggs lightly in a third bowl.
- Dip shrimp in flour, and then in egg mixture, letting excess drip off. Dredge shrimp in breadcrumb 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
- 6 oz French baguette
- 2 Tbsp olive oil
- ½ cup freshly grated Parmesan cheese
- 6 cups spinach
- 2 avocados, sliced
- 2 shallots, thinly sliced
- ½ cup sliced almonds
- ⅓ cup lemon vinaigrette
Side Dish Instructions
- Preheat broiler. Cut baguette in half, and place on a baking sheet. Drizzle with oil; sprinkle with cheese. Broil 2 to 3 minutes or until cheese melts. Cut into 6 slices.
- Meanwhile, toss together spinach, avocados, shallots, nuts, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
213
|
358
|
571
|
| Fat (g) | 3 | 25 | 28 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 21 | 10 | 31 |
| Carb (g) | 22 | 28 | 50 |
| Fiber (g) | 1 | 8 | 9 |
| Sodium (mg) | 378 | 447 | 825 |
Quick & Healthy Meal Plan
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