Crunchy Panko Breaded Shrimp With Sour Cream and Chili Garlic Sauce Recipe

Preheat your oven to 400°F. Peel the shrimp, leaving the tails on, then pat them thoroughly dry with paper towels. In separate shallow bowls, set up your dredging station: one for the flour, one for the egg white whisked with water, and one for the panko bread crumbs.

Lightly spray a cookie sheet with cooking spray. Dip each shrimp first in the flour, shaking off any excess, then into the egg white mixture, letting any extra drip off. Finally, press it into the panko until fully coated, then arrange it on the prepared cookie sheet. Once all the shrimp are breaded, give the tops a quick spray with cooking spray.

Bake for 5 to 7 minutes, or until the shrimp just curls and the panko is golden brown. Be careful not to overbake, as they can become tough quickly. While the shrimp bake, whisk together the lime juice, sour cream, and chili garlic sauce for dipping.