Home Cook, Laila Ali teaches the Scot family how to make Quinoa & Parmesan Dusted Shrimp on Home Made Simple on OWN!
This is just one of many recipes of Laila’s! Be sure to purchase her NEW Best Selling cookbook Food for Life, which is available at Barnes and Noble! http://bit.ly/BNFoodForLife
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients for Quinoa & Parmesan Dusted Shrimp:
Extra-virgin olive oil or unrefined coconut oil cooking spray
3 large egg whites
½ cup quinoa flour (see Note)
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pound large tail-on shrimp, peeled and deveined
¾ cup whole-grain or gluten-free panko bread crumbs
¼ cup finely grated Parmesan cheese
Unrefined coconut oil cooking spray
Ingredients for Roasted Garlic Mayo:
½ cup olive oil mayonnaise
4 cloves Toaster Oven Roasted Garlic
Steps for Roasted Garlic Mayo:
1. In a small bowl, whisk the roasted garlic into the mayonnaise, mashing it up and blending it in
2. Refrigerate until ready to use
Steps for Parmesan Dusted Shrimp:
1. Preheat the oven to 400 F
2. Coat a baking sheet with cooking spray
3. In a medium bowl, beat the egg whites until foamy
4. In a second bowl, whisk together the quinoa flour, garlic powder, salt, and pepper. Place the panko in a third bowl
5. One by one, dredge the shrimp in the seasoned quinoa flour, then dip them into the egg, allowing the excess to drip off, then toss in the panko to coat, shaking off any excess
6. Arrange the breaded shrimp in a single layer on the prepared baking sheet and coat them with cooking spray
7. Bake for about 8 minutes, until the coating is starting to color
8. Flip the shrimp, sprinkle the cheese on top, and bake for 7 minutes more, or until lightly browned with a crispy cheese coating
9. Place on a platter and serve immediately, with the roasted garlic mayo alongside
NOTE: If your grocery store doesn’t carry quinoa flour, make your own by grinding whole dry quinoa in a spice grinder.
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