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BREADED CURRY SHRIMP AND DIPPING SAUCE Recipe

  • 4servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 2 Tbs. water

  3. 3/4 cup dry bread crumbs

  4. 1 1/2 tsp. curry powder

  5. 1/4 tsp. salt

  6. Dash pepper

  7. 1 pound uncooked medium shrimp , peeled and deveined

  8. 2 Tbs. butter , melted or margarine , melted

  9. marmalade DIPPING SAUCE:

  10. 2 garlic cloves , minced

  11. 1/2 cup orange marmalade spreadable fruit

  12. 2 Tbs. reduced-sodium soy sauce

  13. 1/8 tsp. ground ginger

  14. 1 tsp. cornstarch

  15. 2 Tbs. lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven at 400.

  2. In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture.

  3. Place in a 15-inch x 10-inch baking pan coated with non-stick cooking spray. Drizzle with butter. Bake at 400 for 7-9 minutes on each side or until golden brown.

  4. In a small saucepan coated with non-stick cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp. Yield: 4 servings ( ½ cup sauce)

  5. Diabetic Friendly Nutritional Values: Serving size 8 shrimp with 2 tablespoons sauce equals 308 calories, Fat: 9g, Cholesterol: 237mg, Sodium: 890mg, Carbohydrate: 37g, Fiber: 1g, Protein: 23g Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fat

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