Copycat Shake ‘n Bake Shrimp Coating Mix
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A seasoned bread crumb and flour coating mix for baked shrimp. Dip the shrimp in egg, shake in the mix, drizzle with butter and bake until the coating is set.
Ingredients
Dry coating mix
- 1 cup bread crumbs
- 1 cup flour
- 4 teaspoons onion powder
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
For cooking
- Cleaned shrimp
- 1 beaten egg
- 1 tablespoon water
- Melted butter
Equipment
- zip-top bags
- mixing bowl
- baking sheet
Directions
- Put the dry mix ingredients in a large zip-top bag and shake until blended.
- Keep in a vacuum-sealed bag or airtight container.
- Beat the egg with the water in a shallow bowl.
- Dip the shrimp in the egg mixture.
- Shake the shrimp in a bag with some of the dry mix until coated.
- Spread in a single layer on a baking sheet and drizzle with melted butter.
- Bake at 375°F for 12 to 15 minutes, until the coating is set and the shrimp reach 145°F.
Notes
Dry mix cool, dry, within 6 months. Refrigerate cooked leftovers within 2 hours; eat within 3 to 4 days.
Nutrition
Serving: 23g | Calories: 78kcal | Carbohydrates: 14g | Protein: 2.8g | Fat: 1g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.7g | Vitamin A: 217IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 13 servings from the whole mix with 1 beaten egg; not counted (no amount given): Cleaned shrimp, Melted butter; bread crumbs counted as dry bread crumbs, flour counted as all-purpose flour, thyme counted as dried thyme, oregano counted as dried oregano. Brands and portions vary, so use it only as an approximation.
