Baked Panko-Crusted Shrimp – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Spread the crumbs on another baking sheet, drizzle the oil over them, mix and toast in the oven for 3–4 minutes, until lightly golden.

   OvenBaking pan
3. 3
   Spread the flour on a flat plate and season with half the salt.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
4. 4
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
5. 5
   On another flat plate, mix the toasted crumbs with the garlic, paprika and rest of the salt.

For the Dipping sauce

1. 6
   In a small bowl, stir together the mayonnaise, sweet chili sauce and lemon juice.

   Bowl

To assemble

1. 7
   Pat the cutlets dry with paper towels.
2. 8
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
3. 9
   Arrange in a baking pan and bake 8–10 minutes, without flipping, until the flesh turns pinkish-white and opaque and curls into a C shape.

   Baking panOven

   💡In the oven the coating browns only where there's oil: drizzle or spray oil over the whole surface, and bake on parchment paper, not in a crowded pan.
4. 10
   Serve hot with the sauce.