Crunchy Baked Shrimp with Sweet & Sour Sauce

Crunchy Baked Shrimp:


24 extra large shrimp (peeled, deveined, with tails)
1/2 tsp garlic salt
1/2 tsp Johnny's seasoning salt
1/2 tsp pepper
2 egg whites

1/2 cup flour
1 1/2 cups of panko bread crumbs


Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Liberally spray with non-stick cooking spray.

In a medium bowl, mix the shrimp with garlic salt and pepper. Beat the egg white and pour it into the shrimp. Mix well.

In a zip top bag combine the bread crumbs, seasoning salt and flour. Mix well. Place 3-4 shrimp at a time in the bag and shake to coat the shrimp with the bread crumbs. Lay the shrimp on the prepared baking sheet. Liberally spray the shrimp with non-stick spray and bake for 8 minutes or until golden brown. Broil tops of shrimp for 1-2 minutes for extra crispiness.

Variation: To make coconut shrimp add ¼ cup to the bread crumb mixture and omit the seasoning salt. Replace garlic salt and pepper with plain salt. 

Simple Sweet & Sour Sauce: 


1/2 cup of pineapple juice - add some water if you do not have enough juice.
1/4 cup of vinegar - white, rice or apple cider vinegar.
1 tablespoon of sugar - for pineapple in sweet syrup, leave out sugar.
2 tablespoons of ketchup
2 tablespoons soy sauce
1 tablespoon of cornstarch or flour - stir and dissolve into pineapple juice and/or water.


In a bowl, dissolve sugar and cornstarch in 1/2 cup of pineapple juice and/or water. Add ketchup, soy sauce, and vinegar. Mix well. Cook in a saucepan on medium-high heat until thick and bubbly for about 1-2 minutes.

Recipe adapted from: