Baked Jumbo Shrimp

The recipe calls these "Fried Jumbo Shrimp," and they taste like fried shrimp, but they are actually baked. If you are familiar with cooking shrimp, or at least prepping them, this recipe should be easy for you. Unfortunately, I had never cooked shrimp before, so it took me forever to peel and devein them. I had to watch numerous YouTube video tutorials to get it right. Plus, I bought smaller shrimp than what the recipe calls for, so there was more prep time because of that also. Overall, the finished product was absolutely delicious, but this isn't one of those recipes I'll be using on a regular basis.

Each serving of 4 shrimp plus 1 tbs cocktail sauce has 193 calories, 26 g protein, 15 g carbs, 3 g fat (trace sat fat).

8 large (16-20 count) shrimp (about ½ lb)
Olive oil spray
1 tbs unbleached all-purpose flour
1 tsp Creole seasoning
1 large egg white
1 tsp fat-free milk
½ c panko bread crumbs
2 tbs jarred seafood cocktail sauce

1. Peel shrimp, but don’t remove tails.
2. Butterfly the shrimp by cutting them down the back so they flatten but are not cut through.
3. Rinse to clean them. Shake off any excess water, and then pat dry with a paper towel.
4. Preheat oven to 450 degrees.
5. Lightly mist a medium nonstick baking sheet with spray.
6. Mix the flour and Creole seasoning in a medium shallow bowl.
7. Pour the egg white into a second shallow bowl and add the milk. Lightly beat with a fork until well combined and slightly bubbly. Set the bowl next to the flour mixture.
8. Pour the bread crumbs into a third medium shallow bowl. Set the bowl next to the bowl with the egg.
9. Dip one shrimp into the flour mixture, coating it evenly on all sides. Shake off any excess flour. Next dip it into the egg mixture, followed by the bread crumbs. Shake off any excess bread crumbs and transfer the shrimp to the prepared baking sheet. Continue breading each shrimp, placing them side by side, not touching, on the baking sheet.
10. Bake for 5 minutes on one side, and then carefully flip them, being sure to leave the breading intact, and bake for another 4 to 6 minutes, or until the breading is crisp and the shrimp are plump and cooked through. Serve immediately with seafood cocktail sauce.