Panko Shrimp with Ginger Orange Dipping Sauce

Panko Shrimp with Ginger Orange Dipping Sauce

This East-meets-West baked shrimp offers up a light and tasty appetizer. Citrus shines in the Ginger Orange Sauce, which is void of granulated sugar found in most sweet & sour sauce.


  • 1 pound prawns, large, tail on
  • 2 tablespoons honey
  • 1-2 tablespoons hot chili sesame oil
  • 1 tablespoon ginger, grated, fresh
  • 2 teaspoons garlic, minced
  • 1 cup panko breadcrumbs
  • 1/2 cup California walnuts, very finely chopped
  • 2 egg whites, beaten
  • 1 cup orange juice, fresh
  • 1 tablespoon ginger, minced, fresh
  • 1/2 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or lime juice


  1. Preheat oven to 425°F and line a baking sheet with foil or parchment paper. Stir together prawns, honey, sesame oil, ginger and garlic in a medium bowl; cover and refrigerate for 1 hour.
  2. Place breadcrumbs and walnuts in a small bowl. Holding each shrimp by the tail, dip in egg whites; then roll in breadcrumb mixture, pressing to coat. Place on prepared baking sheet and bake for 8 to 10 minutes or until golden brown.
  3. Serve warm with Ginger Orange Dipping Sauce.
  1. Simmer orange juice and minced fresh ginger in a small saucepan until reduced to 1/2 cup. Remove half the sauce into a cup and add corn starch, stirring until smooth.
  2. Return this mixture to the sauce pan, combining all the orange liquid and blend well. Stir in honey and rice vinegar or lime juice. Serve with shrimp.


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