Quinoa and Parmesan-Dusted Shrimp

Quinoa and Parmesan-Dusted Shrimp

Home Made Simple chef Laila Ali creates an easy and delicious shrimp side dish.




Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

Ingredients for Quinoa and Parmesan-Dusted Shrimp
Extra-virgin olive oil or unrefined coconut oil cooking spray
3 large egg whites
½ cup quinoa flour (see note)
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pound large tail-on shrimp, peeled and deveined
¾ cup whole-grain or gluten-free panko bread crumbs
¼ cup finely grated Parmesan cheese

Ingredients for Roasted Garlic Mayo
½ cup olive oil mayonnaise
4 cloves Toaster Oven Roasted Garlic


Steps for Roasted Garlic Mayo

  1. In a small bowl, whisk the roasted garlic into the mayonnaise, mashing it up and blending it in
  2. Refrigerate until ready to use


Steps for Parmesan-Dusted Shrimp

  1. Preheat the oven to 400 F
  2. Coat a baking sheet with cooking spray
  3. In a medium bowl, beat the egg whites until foamy
  4. In a second bowl, whisk together the quinoa flour, garlic powder, salt and pepper. Place the panko in a third bowl
  5. One by one, dredge the shrimp in the seasoned quinoa flour, and then dip them into the egg, allowing the excess to drip off. Toss in the panko to coat, shaking off any excess
  6. Arrange the breaded shrimp in a single layer on the prepared baking sheet and coat them with cooking spray
  7. Bake for about 8 minutes, until the coating starts to color
  8. Flip the shrimp, sprinkle the cheese on top and bake for 7 minutes more, or until lightly browned with a crispy cheese coating
  9. Place on a platter and serve immediately with the roasted garlic mayo

 
Note: If your grocery store doesn’t carry quinoa flour, make your own by grinding whole dry quinoa in a spice grinder.

 

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