Walnut Crusted Shrimp with Roasted Pepper Dip

Featured in the Honolulu Star-Advertiser on October 10, 2018.

Walnut Crusted Shrimp


Walnut Crusted Shrimp with Roasted Pepper Dip

  • Olive oil cooking spray
  • 1 1/2 cup whole-wheat panko bread crumbs
  • 1/3 cup raw unsalted walnuts
  • 1 tablespoon fresh rosemary leaves
  • 1/4 tablespoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 1/4 cup corn starch
  • 1 egg, beaten
  • 1 pound fresh shrimp (16 to 20 per pound), peeled and deveined with or without tails


  • 1 large red bell pepper, roasted, seeded, and coarsely chopped
  • 1 large clove garlic
  • 2 tablespoons plain yogurt
  • 1 1/2 tablespoons unsweetened raisins
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt


  1. Heat oven to 400°F.
  2. In a small food processor, add bell pepper along with remaining dip ingredients.
  3. Process for 15-30 seconds to form a chunky sauce.
  4. Set aside until ready to serve.
  5. In a food processor, combine panko, walnuts, rosemary, pepper and salt.
  6. Pulse until walnuts are finely grounded.
  7. Pour mixture onto a large plate.
  8. Pour corn starch on a large plate.
  9. In a small bowl, add egg and mix.
  10. Place a wire rack on top of a baking sheet and mist with cooking spray.
  11. Dip shrimp in cornstarch and shake off excess, then dip in egg, and then in walnut mixture, turning to coat.
  12. Place on wire rack; repeat with remaining shrimp.
  13. Mist shrimp with cooking spray.
  14. Bake for 8-10 minutes, until shrimp is just beginning to turn opaque.
  15. Turn shrimp and switch to broiler setting; cook for 2-3 minutes longer, until tops are lightly browned and shrimp is opaque throughout.
  16. Serve with dip.

Serves 4.

Approximate Nutrient Analysis per serving:
350 calories, 9 g fat, 1.5 g saturated fat, 230 mg cholesterol, 1100 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g sugar, 28 g protein


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