Walnut Shrimp Poppers with Citrus Sauce

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Walnuts and panko provide the crunch on the shrimp.  Dip in an Asian inspired sauce for a burst of flavour!
10 servings
1/4 cup all purpose flour
1 egg
1 teaspoon water
3/4 cup panko bread crumbs
1/2 cup chopped walnut halves & pieces
1/2 teaspoon salt
Dash red ground pepper
1 pound large shrimp, peeled, deveined
1 tablespoon Fleischmann's® Corn Starch
3 tablespoons brown sugar
1/4 cup Crown® Lily White® Corn Syrup
1/4 cup low sodium soy sauce
2/3 cup orange juice

Shrimp:  Preheat oven to 400°F. Spray a baking pan with nonstick cooking spray.

Place flour in a shallow dish. Beat egg with water in a small bowl. Combine panko, walnuts, salt and red pepper in a shallow dish.  Coat shrimp in flour, shaking to remove any excess. Dip in egg mixture, removing any excess egg. Coat with walnut mixture and place on the prepared pan.

Bake 15 minutes, turning shrimp halfway through cooking or until coating has browned and shrimp is cooked through. Keep warm.

Sauce:  Whisk corn starch with sugar, corn syrup, soy sauce and juice in a small saucepan.  Bring to a boil over medium-high heat, stirring frequently.  Reduce heat to medium and cook for 2 minutes or until corn starch is clear and sauce has thickened. Let cool before serving.


Total Time
Bake Time 15 minutes
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