Skinny Spicy Orange Crunchy Butterfly Shrimp

Name: Skinny Spicy Orange Crunchy Butterfly Shrimp
Prep time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 1 pound fresh or frozen jumbo shrimp; 1/2 cup low-fat buttermilk; 1 tablespoon reduced-sodium soy sauce; 1 to 2 teaspoons bottled Frank's™ RedHot™ Original cayenne pepper sauce; 11/2 cups Wheaties™ cereal, finely crushed; 2 tablespoons sesame seeds; 1 1/2 teaspoons grated orange peel; 1/4 teaspoon salt

(0)

0 Questions

Write a Review
Ask a Question

Jump to Recipe
Save

By Betty Crocker Kitchens

Updated Sep 20, 2016

Skinny Spicy Orange Crunchy Butterfly Shrimp

(0)

0 Questions

Write a Review
Ask a Question

Prep Time 20 min
Total 60 min
Servings 4
Ingredients 8

Save
Share
Print
Keep Screen On

Ingredients

1 pound fresh or frozen jumbo shrimp
1/2 cup low-fat buttermilk
1 tablespoon reduced-sodium soy sauce
1 to 2 teaspoons bottled Frank's™ RedHot™ Original cayenne pepper sauce
11/2 cups Wheaties™ cereal, finely crushed
2 tablespoons sesame seeds
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt

Instructions

Step
1

Thaw shrimp, if frozen. Peel and devein shrimp. To butterfly shrimp, cut from vein side almost through to opposite side; spread open.
Step
2

Place shrimp in a resealable plastic bag set in a shallow dish. For marinade: In a small bowl, combine buttermilk, soy sauce, and bottled hot pepper sauce. Pour over shrimp in bag; seal bag. Marinate in the refrigerator for 30 minutes or up to 2 hours, turning bag occasionally.
Step
3

Preheat oven to 425° F. In a shallow bowl, combine cereal, sesame seeds, orange peel, and salt. Drain shrimp; discard marinade. Coat shrimp with cereal mixture, pressing to make it stick. Place shrimp on a baking sheet lined with parchment paper or foil; press any remaining coating onto shrimp. Bake for 10 to 12 minutes or until shrimp are opaque.