Panko-Crusted Baked Shrimp

Serves 4

If you can’t find creamy dill mustard, combine 1 1/2 tablespoons Dijon mustard with 1 teaspoon fresh lemon juice and 2 teaspoons finely chopped fresh dill.


  • 2 tablespoons mayonnaise [CAN USE REDUCED FAT]
  • 2 tablespoons creamy dill mustard
  • 2 tablespoons capers, drained and chopped
  • 2 egg whites
  • 1/2 teaspoon salt
  • 2 cups panko crumbs
  • 1/4 teaspoon cayenne pepper
  • 1 pound jumbo shrimp, peeled, deveined, and butterflied


  1. Stir together mayonnaise, mustard, and capers in a small bowl for dipping sauce; set aside.
  2. Preheat oven to 475°. Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne, and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs, and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes.
  3. Serve hot with the dipping sauce.