What??? You still don't have Panko in your pantry?! These Japanese bread crumbs simply have the ability to transform a blah dish into something special. Running out of dinner ideas, I decided to use the same technique in my Baked "Fried" Chicken recipe on shrimp. The beauty of any shrimp dish is that it is always the quickest dinner you'll ever make. So for this dish, I used exactly the same flour, egg, and Panko breading that I did with the chicken recipe. I peeled the shrimp but left out the tail so that I have something to hold on to when I'm breading them. Bake in a 375-degree preheated oven for about 10-15 minutes until the egg in the breading is visibly cooked (when it is not very yellow anymore). You will know that the shrimp are cooked when you see that the tails have changed color to orange. I served this with my favorite sweet chili sauce--Mae Ploy brand, which you can get in most Asian grocery stores--, along with steamed rice and spinach sauteed with garlic and oyster sauce. Don't worry about getting a whole bottle of this sweet chili sauce. If you think you'll only be using it for this one dish, you are terribly mistaken. After you try this, you will be working your menus around this dipping sauce. It's that good. This was another inexpensive, quick dinner that the hubby and I both enjoyed as if there was more effort put into it.
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