16 oz jumbo shrimp, peeled and deveined (12.5 oz weight after peeling)
1 / 4 cup egg substitute (egg beaters)
2 tablespoons panko
6 tablespoons whole wheat bread crumbs seasoned with Italian
2 tablespoons grated Parmesan cheese
salt and pepper to taste
Cooking spray (such as Smart Balance)
Preheat oven to 450 degrees. Spray a baking sheet with cooking spray.
Put in a bowl whisk together the egg and bread crumbs, Parmesan cheese and Panko to another.
Wash and dry shrimp. Shrimp, salt and pepper, then put a little at a time in the bowl of egg beaters to coat.
Add a few pieces of shrimp in both the crumb mixture to coat, then on a baking sheet. When all shrimp are breaded, if you have any crumbs left, re-dip the shrimp in the back egg beaters, and again in crumbs and return to baking sheet.
Spray the top of the shrimp generously with cooking spray and bake in middle rack for about 6-7 minutes. Turn shrimp and cook 3 minutes more or until cooked himself. Remove from oven and serve immediately with lemon wedges.