- 1 lb raw shrimp (50-70 size)
- Cooking spray
- 3 rice cakes, crushed (I used popcorn flavored rice cakes. Crushed rice crackers work too)
- 1 egg and 2 egg whites
- 1-2 tsp old bay seasoning (or your favorite seafood seasoning)
- ½ cup non-fat greek yogurt
- 3 Tbsp sweet chili sauce (to make sugar-free use sugar-free syrup or honey mixed with garlic chili sauce)
- 1 packet stevia
- 1 tsp sriracha (start with ½ tsp and check for spiciness)
- Preheat your oven to 425 degrees F.
- Crush the rice cakes (or rice crackers) into crumbs using your blender and put in a shallow dish with the old bay seasoning.
- In another shallow dish, add the egg and egg whites.
- Dip each shrimp in the egg, then dip in the crumbs. Place on a cookie sheet sprayed with cooking spray. Repeat the process till all the shrimp are coated.
- Place in the oven and bake for 6-8 minutes until shrimp have turned pink and the coating is crispy.
- Meanwhile, make the dip, combine all dip ingredients and allow to cool in the fridge until using.
Source: Busy But Healthy
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