Serves 4
If you can’t find creamy dill mustard, combine 1 1/2 tablespoons Dijon mustard with 1 teaspoon fresh lemon juice and 2 teaspoons finely chopped fresh dill.
Ingredients
- 2 tablespoons mayonnaise [CAN USE REDUCED FAT]
- 2 tablespoons creamy dill mustard
- 2 tablespoons capers, drained and chopped
- 2 egg whites
- 1/2 teaspoon salt
- 2 cups panko crumbs
- 1/4 teaspoon cayenne pepper
- 1 pound jumbo shrimp, peeled, deveined, and butterflied
Method
- Stir together mayonnaise, mustard, and capers in a small bowl for dipping sauce; set aside.
- Preheat oven to 475°. Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne, and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs, and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes.
- Serve hot with the dipping sauce.