CRUMBED SHRIMP SNACK
444.4
Ingredients:
- 150g shrimp peeled and deveined (tails on or off) (frozen or fresh)
- 1 teaspoon extra-virgin olive oil (7g)
- 1 small lemon zest and juice, plus additional for serving
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 30g breadcrumbs
- 30g low-fat grated Parmesan cheese
- 1 whole egg
- Salt and pepper to taste
- 5g Chopped chives for serving
Instructions:
- Pat the shrimp dry and place them in a large bowl. Top with the oil, lemon zest and juice, garlic powder, parsley, oregano, salt, and pepper. Toss to combine evenly, then cover and set aside at room temperature for 15 minutes or refrigerate for 1 hour (if you leave the shrimp for longer, the citrus juice will start to break them down).
- Stir the breadcrumbs and Parmesan together in a shallow baking dish (a pie plate works well). In a separate dish, beat the egg. Keep a baking sheet handy and line it with parchment paper for easy cleanup.
- Remove the shrimp from the marinade and shake off any excess. Dip in the beaten egg, shake off excess, then dip in the breadcrumb mixture to coat both sides. Place on the prepared baking sheet.
- Preheat the air fryer to 390 degrees F. Coat the basket with non-stick spray, then place the shrimp in the basket in a single layer, ensuring that they do not overlap (you’ll likely need to cook the shrimp in batches). Coat the top of the shrimp with nonstick spray, then slide the basket into place.
- Air fry the shrimp for 2 minutes, remove the basket, then with tongs, carefully flip the shrimp. Return to the air fryer and continue cooking until the shrimp look lightly golden brown and are opaque and cooked through, about 2 minutes more (shrimp cook fast!). Repeat with remaining shrimp (if you like, you can keep the first batch warm in a 200-degree F oven while you finish the rest). Enjoy hot, sprinkled with chives, and a squeeze of fresh lemon juice as desired
Nutrition Facts:
- Calories: 444.4 Cal
- Protein: 35.6g
- Carbs: 28.7g
- Fat: 19.8g
