“Both of my picky boys (5 years & 18 months) gobbled them up!” (Stephanie, mother of 2) Plus, all of the Kid Kritics LOVED this recipe and begged for more!!!
oven to 400 degrees F
Food processor, parchment-lined cookie sheet, 2 shallow bowls
2 or more depending on ages
10 - 12 medium or large shrimp, cleaned, deveined, and thawedRinse cleaned, raw shrimp in cold water and pat dry with paper towels.
2 cups Veggie Stix, by Good Health Natural FoodsProcess Veggie Stix in food processor into fine crumbs. Pour crumbs into a shallow bowl.
1 large egg (free range if possible)
2 Tbs milk (organic if possible)In small bowl, whisk egg and milk together. Dip each shrimp in the egg mixture then dredge in the Veggie Stix crumbs.
Extra virgin olive oil spraySpray parchment-lined cookie sheet with olive oil. Set coated shrimp onto the sprayed cookie sheet. When all shrimp are coated, spray the shrimp with the olive oil. Bake for 10-15 or until golden brown and shrimp are opaque. Turn once during cooking. Serve with **ketchup, cocktail sauce, marinara sauce, or tartar sauce for dipping.
For spicy shrimp, add a dash of cayenne to the food processor with the Veggie Stix or Try Hot Veggie Stix, which are also Kid Kritics Approved! For sweet spicy shrimp, add some cinnamon with the cayenne. Feel free to replace cow’s milk with unsweetened rice or almond milk.
**Choose products without high fructose corn syrup or coloring, organic if possible. Make your own simple tartar sauce by mixing organic mayonnaise with dye-free pickle relish.