Ingredients
1
pound fresh or frozen jumbo shrimp
1/2
cup low-fat buttermilk
1
tablespoon reduced-sodium soy sauce
1
to 2 teaspoons bottled Frank’s™ RedHot™ Original cayenne pepper sauce
11/2
cups Wheaties™ cereal, finely crushed
2
tablespoons sesame seeds
1 1/2
teaspoons grated orange peel
1/4
teaspoon salt
Preparation
Thaw shrimp, if frozen. Peel and devein shrimp. To butterfly shrimp, cut from vein side almost through to opposite side; spread open.
Place shrimp in a resealable plastic bag set in a shallow dish. For marinade: In a small bowl, combine buttermilk, soy sauce, and bottled hot pepper sauce. Pour over shrimp in bag; seal bag. Marinate in the refrigerator for 30 minutes or up to 2 hours, turning bag occasionally.
Preheat oven to 425° F. In a shallow bowl, combine cereal, sesame seeds, orange peel, and salt. Drain shrimp; discard marinade. Coat shrimp with cereal mixture, pressing to make it stick. Place shrimp on a baking sheet lined with parchment paper or foil; press any remaining coating onto shrimp. Bake for 10 to 12 minutes or until shrimp are opaque.
