I can't believe it is August and the summer is close to being over. It seems like it just started. But August means that it is time to think about back to school. At least here, where school starts in the middle of August.
This year my son is starting middle school, so our schedule is completely changing. And he is joining the cross-country team. Which means he has practice every day after school for about 6 weeks. Every day. Including Friday. So yeah, I am using all the quick and easy dinners I can get my hands on this year.
My family loves shrimp. I love how quickly it cooks and how good it is for you. When I am trying to eat fewer calories, I always add shrimp to the menu. My son likes his shrimp crispy, as opposed to sauteed or grilled, like these Teriyaki Shrimp Kebobs. I like crispy shrimp and would eat it all day long, but sometimes the process of dipping in egg and breadcrumbs for each one, can get a little tedious and annoying.
Do you remember Shake n' Bake? Well, I figured they were on to something, and I totally used their idea to make these oven fried shrimp. I filled a large plastic bag with flour, and another bag with the seasonings and panko breadcrumbs.
So I took the shrimp and put it in the bag of flour, then twisted it closed and shook like crazy. Dipped them all in egg, and piled them in the bag of breadcrumbs. Shook that bag like crazy, and voila — evenly coated! So quick and easy!
Shrimp cook so quickly, 10 minutes later you are eating. I served with Italian Cheese Pull Apart Bread for a meal my 11 year old is asking for over and over!