who said you can’t have crunchy breaded food without deep frying? this crispy breaded shrimp defies it all! with just a little whole wheat breadcrumbs and a quick bake in the oven, the crunch is there – and without all of the grease! top it over a bed of arugula and cannellini beans, you have a yummy and healthy meal. enjoy – i certainly did!
- 1/2 cup whole wheat bread crumbs
- 2 tablespoons chopped fresh rosemary
- 5 tablespoons olive oil, divided
- sea salt and ground black pepper
- 1 pound peeled and deveined medium shrimp
- 6 clove garlic, chopped
- 1 can (19-ounce) cannellini bans, rinsed
- 2 bunches arugula, thick stems removed (about 8 cups)
Heat oven to 400 degrees F. In a large bowl, mix the bread crumbs, rosemary, 3 tablespoons of the oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Add the shrimp and toss to coat.
Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a medium skillet over medium high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans and 1/4 cup water. Cook until heated through, 2 to 3 minutes. Remove from heat and toss with the arugula.
Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs over the top.
original recipe from Real Simple | Best Recipes: Crispy Breaded Shrimp with Cannellini Beans
* Prep note:
Since canned beans usually are already salted, avoid adding excess salt.