Healthified Spicy Orange Crunchy Butterfly Shrimp

 

1

pound fresh or frozen jumbo shrimp

1/2

cup low-fat buttermilk

1

tablespoon reduced-sodium soy sauce

1

to 2 teaspoons bottled hot pepper sauce

11/2

cups Wheaties® cereal, finely crushed

2

tablespoons sesame seeds

1 1/2

teaspoons grated orange peel

1/4

teaspoon salt

• 1 Thaw shrimp, if frozen. Peel and devein shrimp. To butterfly shrimp, cut from vein side almost through to opposite side; spread open.
• 2 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.
• 3 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.