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Crunchy Peanut Panko Shrimp (PB2-style!) |
Over the past couple of weeks, I’ve slowly been creeping onto my husband’s bad side. About three weeks ago, I sought his help with dinner suggestions. He quickly requested one of his old favorites, Crunchy Coconut Peanut Tilapia. For some reason, I nixed it – but since I had some coconut milk in the freezer, I promised to make it the following week. With a slight variation – we were out of tilapia, but there was mahi in the freezer, so I planned to use that instead.
We were supposed to have the crunchy coconut peanut mahi on a Friday, so Ben had more than a full week to look forward to it (yes, he’s rather easy to please.) But come Friday, I was totally spent, and a glass of wine sounded much more appealing than the nutty coated fish. So, I swapped the panko and peanuts for Riesling, and threw the mahi in the bamboo steamer with some ginger and lime. The hubs pretended to be happy.
And so I promised him, yet again, that I’d make the crunchy coconut mahi the next Friday (I don’t know why the fish kept ending up on Fridays – we’re not Catholic!) But of course, I realized that Thursday night that I had used up the all the mahi. Oops! My choices were either to stop on the way home on Friday to get tilapia, or come up with some other variation on this meal that would still satisfy my husband’s craving. But I absolutely loathe stopping at the store after the gym, and I had shrimp and tofu to work with. Which one would Ben be happier with? That’s a no-brainer.
I could have gone ahead and made the crunchy coconut peanut shrimp in the exact same way I’d make the tilapia. And finally, I’d creep around to my husband’s good side. But, the way I saw it, I had an opportunity to try something new, change it up yet again! I couldn’t resist.
This time, I nixed the peanuts and brought in my good friend PB2 – an all-natural powdered peanut butter that is simply peanuts with most of the fat and calories pressed out it. It’s a great lower-calorie alternative to the real thing and lends itself particularly well to dressings and sauces, but this time I decided to use it the same way one would use flour to create a crunchy coating on chicken or fish.
Update, 12/28: Many people have asked about where to buy PB2, and while I’ve heard it’s available in some stores, I can only purchase it online, and the minimum order from the manufacturer is for four jars. However, there’s another product on the market now that is just about the same: Trader Joe’s Peanut Flour. So if you have a TJ’s nearby and would rather not order PB2 by the case, you’re in luck! You can use Trader Joe’s Peanut Flour in place of any PB2 in any of my recipes.
The result was fantastic – you’d think these came out of a fryolater, not an oven. I added a little dab of bottled sweet chili sauce, but in the future I think I’d come up with a healthy dipping sauce of some kind. You could eat this for dinner as we did, or serve it up as a guilt-free game-time snack or party hors d’oeuvre.
Have you tried PB2 yet? If not, what woud you YOU like to make with it? If so, what has been your favorite PB2 recipe?
Crunchy Peanut Panko Shrimp
Printable Recipe
12 oz raw shrimp, peeled and deveined, tails left on
1/4 cup egg substitute, or two egg whites
4 tablespoons (24gm) PB2 or peanut flour
1/4 cup (28gm) panko bread crumbs
dash of chili powder
Preheat oven to 400F. Rinse the shrimp and pat dry. Add the shrimp to a large zipper bag along with the PB2. Close the bag and shake to coat the shrimp thoroughly.
Place the egg substitute in a bowl. In a mini food processor or blender, pulse together the panko and chili powder to combine evenly and create a finer crumb; pour the mixture onto a plate.
Place a cooling rack atop a baking sheet, and lightly coat with nonstick cooking spray. Dip each shrimp into the egg substitute, and then the panko mixture. Set on top of the rack.
Bake for about 12 minutes, or until shrimp are cooked through and coating is lightly browned.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 303.2
Total Fat: 5.9 g
Cholesterol: 258.4 mg
Sodium: 354.6 mg
Total Carbs: 14.5 g
Dietary Fiber: 0.0 g
Protein: 44.5 g
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
mrsukyankee — February 25, 2010 @ 1:20 pm
It looks great. Unfortunately PB2 is almost impossible to find in the UK. I guess I'll wait until my next trip home to get some to try. But it looks delish!
mrsukyankee — February 25, 2010 @ 1:20 pm
This post has been removed by a blog administrator.
yumventures — February 25, 2010 @ 1:54 pm
YUM!! I've been seeing a lot of coconut shrimp lately, but you have won me over with the peanut butter! This sounds like such a simple and awesome recipe =) I've never even heard of PB2…what do you mix with it? Anything?Also, can you really freeze coconut milk? That may be a new amazing discovery for me!Great recipe…a must try for a summer dinner for us!
Dawn — February 25, 2010 @ 2:16 pm
I love PB2! In fact, it was your site that I discovered it on. I bought both the regular and the chocolate. I need to order some more of the regular though. These seem so easy and I love that they are baked. Your story is so funny too. My hubby gets so mad when I "mess up" one of our standby recipes but of course he loves it when it comes out well! I just love experimenting with new things too so I end up rarely making the same exact thing twice.
caroline — February 25, 2010 @ 2:32 pm
Cara have you tried Better N Peanut Butter. That stuff is AMAZINGLY good and I've heard its great to cook with too. Only 100cals and 2gm of fat for 2 tablespoons! It tastes like candy peanut butter
Kim — February 25, 2010 @ 4:21 pm
This sounds very yummy. For those of us that have regular natural peanut butter…is there any way to still make this dish? I know my husband would love this…I would too, love anything Asian inspired.
Cara — February 25, 2010 @ 5:39 pm
MrsUKYankee – I have never seen PB2 in a store here in the states, I have always ordered online from the manufacturer. I think that might be your best bet too!Sophie – PB2 has so many possibilities, it's up to you! You can mix it with a little water to eat like regular peanut butter, but I think it's a gem in sauces, dressings, etc. And as a coating like I did here!Caroline, I will have to look into that! Curious to check out the ingredients.Kim, I would actually suggest making something like my crunchy coconut peanut tilapia, if you don't have PB2. This dish uses crushed peanuts in the coating. You could dip the fish or shrimp in coconut milk (like I did in that recipe) or in egg or egg substitute like I did with the shrimp. Here's the link to that recipe: http://carascravings.blogspot.com/2008/03/crunchy-coconut-peanut-tilapia.html
Lizzy — February 25, 2010 @ 9:44 pm
These LOOK AMAZING!!! I am so making this! Also, you freeze coconut milk?? I feel like I always end up throwing out more than half of the can. That's so smart!
Cara — February 25, 2010 @ 9:50 pm
Sophie and Lizzy, yes, you can freeze coconut milk! I always used to hate buying coconut milk because I only needed a little bit, especially when cutting down recipes to two servings. Now I freeze the rest in 1/2 cup portions, either in a little container or a freezer ziploc.
Shaina — February 26, 2010 @ 1:13 am
May I ask what you served along side your shrimp?
Cara — February 26, 2010 @ 2:22 am
Oh that? Just some frozen veggie mix which I thought was going to taste a lot better than it actually did.
Gelareh — February 26, 2010 @ 9:02 pm
wow that sounds like a good recipe.. will have to make the for the hubs.
KMAYS — February 26, 2010 @ 10:18 pm
I was going to ask you where you found PB2, but you answered that question above. This looks really good, especially since I love anything with a peanut-type sauce and flavor.
marla {Family Fresh Cooking} — February 27, 2010 @ 3:52 am
I have never heard of PB2 but I need some now. I think I would use it in everything..fish, chicken, shrimp like you did here. Wow!! Can I sprinkle it on my oats & yogurt too?? Gotta get some.
marla {Family Fresh Cooking} — February 27, 2010 @ 4:01 am
Just ordered 4 jars of PB2…I am so excited to try it! Thanks for telling us about it.
Cara — February 27, 2010 @ 4:46 am
Marla, I can't wait to see what you do with your PB2! Yes, it's great for oatmeal and yogurt, and cottage cheese! One of my favorite desserts is to blend together cottage cheese with some PB2, a little cocoa powder, and truvia – get it totally smooth, no lumps – and it's like a choco-pb-cheesecake mousse. Minus the guilt of course!
Cynthia — February 28, 2010 @ 1:41 am
I just order my first PB2 based on a recommendation from you! I have not used it yet, but am excited to get to it soon!
grace — February 28, 2010 @ 1:00 pm
how have i not heard of pb2? as a peanut-butter-lover, i'm ashamed. it sounds really useful, and i like what you've done with it here! i think i'd like to roll some chocolate truffles in the stuff–would that be weird?
Cara — February 28, 2010 @ 4:22 pm
Grace, considering powdered peanut butter is already a bit "weird" by nature, I don't think there's anything too strange to try with it!
Sook — March 1, 2010 @ 7:16 am
Oh wow this looks wonderful! I love prawns and the crust sounds delicious!
Cathy — December 29, 2010 @ 3:28 pm
I normally mix the PB@ into soy sauce and use it in my stir-fry for more of a Thai taste. However, I am super stoked to know that TJ's has peanut flour now. Another item to buy when I travel there!
caroline — April 5, 2011 @ 1:12 am
Cara have you tried Better N Peanut Butter. That stuff is AMAZINGLY good and I've heard its great to cook with too. Only 100cals and 2gm of fat for 2 tablespoons! It tastes like candy peanut butter