dinner
Prep Time 15 mins
Total Time 30 mins
Serves 4
Crispy Cereal-Crusted Shrimps
You might now think to coat shrimp with Honey Bunches of Oats® cereal, but after trying these, you'll be glad someone did! The golden fried shrimp are especially delicious dunked in a Dijon Honey Mustard Sauce (recipe included below).
Ingredients
- 1 pound very large shrimps (15-ct size)
- Salt and pepper to taste
- 1 cup Honey Bunches of Oats® cereal
- 2 egg whites
- ½ cup cornstarch
- Oil
Dijon Honey Mustard Sauce:
- ¼ cup honey
- ¼ cup coarse ground Grey Poupon mustard
- ¼ cup mayonnaise
- 1 tablespoon vinegar
Instructions
- Shell shrimp, leaving tail intact. With a knife, make a small cut on the back of the shrimp and with the tip of the tip, gently pull out intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out. Repeat with remaining shrimps. Season with salt and pepper to taste and let stand for about 10 minutes.
- In a food processor or blender, pulse cereal until resembling coarse crumbs.
- In one shallow bowl, beat egg whites until frothy. On a plate, place cornstarch. On another plate, place cereal crumbs.
- Dredge shrimp in cornstarch, dip in egg, and then dredge in cereal crumbs to fully coat, pressing down to adhere well. Arrange shrimps in a single layer on a baking sheet and freeze for about 10 to 20 minutes or until firm.
- In a skillet over medium heat, heat about 3 inches deep of oil. Add shrimps (still frozen!) in batches and cook, turning as needed, for about 3 to 5 minutes, or until golden brown and crisp. Remove from heat and drain on paper towels. Serve hot with Dijon Honey Mustard Sauce
Dijon Honey Mustard Sauce:
- In a bowl, combine honey, mustard, mayonnaise and vinegar. Whisk together until blended.