Ava’s Baked Crispy Corn Flake Shrimp
Ava is at sleep away camp (Mountain Camp) this week. I’ve missed her more than I’d like to admit, feeling in a complete funk the first two days she was away, and then busying myself enough to get through the rest of the week. Yes I am that mom, the one missing them when they are surely not missing us at all but making lifelong friends and memories.
One of the things I did this week that made me happy was work on a recipe I knew Ava would absolutely love when she got home from camp. With Ava in mind I plugged away at refining Ava’s Baked Crispy Corn Flake Shrimp. Ava and I share very similar culinary tastes and we both enjoy a good, crunchy deep fry once in awhile…well who doesn’t? We made our way around southeast Georgia on a recent family trip this summer, sampling southern fried chicken and fried shrimp along the way. That trip motivated me to make healthier baked chicken and shrimp at home and we didn’t even make it to Paula Deen’s restaurant!
This is a fun recipe – there is crushing involved! I like smashing the Corn Flakes with my hands to start. Put Corn Flakes in a large Zipllock freezer bag for no mess and clean hands! Start out with your hands and then use a rolling pin for a finer crumb batter.
It works with chicken too!
This recipe is very versatile. If you’re not in a ‘seafood mood’ make Corn Flake chicken strips instead. Here is the best recipe I’ve found for Baked Corn Flake Crusted Chicken Strips – watching the video also helps give a good visual for how to make this dish happen.
It feels great having our little Aves back – well not so ‘little’ any more as she’s quickly reaching our heights. As anticipated Ava loved the crunchy Corn Flake baked chicken and shrimp. I took my gal straight to the nail salon for some post-camp pedi’s. Ava had a really fun time in the mountains and I loved hearing all about her adventures and new friendships. The best part for me was watching her eat the shrimp and chicken strips when she got home with a big smile on her face!
Let me share a few notes with you on this recipe –
First of all, why Corn Flakes? If you are tracking on the Kurbo app you will quickly find out that most breaded foods count as a red light. Most people like to save up their red lights for their favorite dessert type foods and so at least at our house we try our best to cut down on the reds at meal time. Corn Flakes are a yellow light based on caloric density. Whole wheat Panko would be a great alternative and is very tasty on baked, breaded chicken and shrimp as well. Whole wheat Panko is a bit harder to find in stores than Corn Flakes however – you may find it at Whole Foods.
Another thing to note is that the spices added to the breading, whether you use Panko or Corn Flakes, are really up to you. This recipe tastes equally as good with Italian type seasonings as it does with Mexican seasons (our fave is cumin). Choose that according to your family’s tastes.
Lastly, please note the different baking temperatures for baking chicken vs. shrimp.
Hope you try making your own baked crispy chicken and shrimp and if you do please share how it went with me in the Comments! I love hearing from our little OvenHugger community 💗
- 1 pound chicken breast cut into thin pieces or 1 pound shrimp, peeled and deveined
- ¼ cup white whole wheat flour
- 2 eggs
- 3 to 4 cups Corn Flakes
- ½ teaspoon salt
- ½ teaspoon ground cumin
- pinch of paprika
- pinch of onion and/or garlic powder
- pinch of parsley (fresh or dry), oregano or Italian seasonings mix
- ground pepper to taste
- Put the flour in a wide bowl
- Beat eggs with a fork in a small to medium sized bowl
- Put Corn Flakes in a large Ziplock freezer bag
- Crush the Corn Flakes first with your hands and then roll to finer pieces with a rolling pin
- Put Corn Flake crumbs in a shallow bowl or pie pan
- Stir salt and spices into the Corn Flake crumbs
- Rinse chicken pieces or shrimp
- Prepare baking pan with parchment paper and spray oil
- Dipping order: flour, egg mixture, Corn Flakes
- Spray top of battered meat with spray oil
- Baking instructions for jumbo shrimp: 15 minutes in a 475 degree oven then flip and bake about 5 more minutes
- Baking instructions for chicken: 15 minutes in a 425 degree oven then flip and bake few more minutes if needed