This wonderful shrimp recipe is a lighter rendition of deep-fried shrimp that is baked in the oven without oil and is simply coated in cornstarch, egg whites and Panko. One of the most appealing aspects of fried shrimp is the beautiful golden color and the crunchy texture of the batter. This recipe delivers that satisfying crunch with a fraction of the calories. Even better - this meal can be prepared from start to scratch in approximately half an hour.
The Thai peanut sauce combination is the primary reason I often crave this recipe. This smooth peanut sauce is bursting with flavor and has a little kick of heat, which I love. Mixing in light coconut milk helps lighten the consistency of the peanut sauce and also tones down the heat of the peanut sauce by offsetting it with a subtle sweetness. I always have to refrain from licking the spoon!
My husband and I started making this recipe more frequently during the Lenten Season when we have to arrange meatless meals for Fridays. With both of us typically including meat in our dinner meals, we are less creative when it comes to cooking or going out for meals that do not include meat. Our typical backup options are fish fry and pizza. We love having Thai shrimp recipe as something different than our normal meal routine that is equally delicious and not has hard on the waistline. I tend to keep an eye out for sales on shrimp, as they tend to be pricey, in order to have on hand when we crave this delicious dish!
OVEN BAKED SHRIMP WITH THAI PEANUT SAUCE
For the Shrimp
- 1 pound shrimp (16/20 count or 26/30 count)
- 2 cups Panko Japanese-style breadcrumbs
- 5 egg whites
- 3/4 cup cornstarch
For the Thai Peanut Sauce
- Thai peanut sauce (such as House of Tsang)
- Light coconut milk
- Heat the oven to 375 degrees. Prepare your baking sheet by placing a cooling rack on top of a baking pan and cover with parchment paper.
- Rinse the shrimp under cold water and pat dry with paper towels.
- Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the egg whites until frothy and stiff peaks begin to form (approximately 2-3 minutes).
- Place the cornstarch, egg whites and Panko breadcrumbs in separate shallow dishes.
- Begin coating the shrimp by first dredging in cornstarch, second in egg white and third in Panko. Arrange the coated shrimp on the prepared baking sheet. Repeat with remaining shrimp.
- Bake shrimp for a total of 20 minutes, flipping over after 10 minutes.
- Meanwhile, prepare the Thai peanut sauce by pouring the prepared peanut sauce into a dish. Slowly stir in desired amount of coconut milk to taste.
- Serve shrimp with jasmine rice, and enjoy!