You are here: Home » Recipes » Walnut and Panko Shrimp with Ginger-Orange Dipping Sauce Walnut and Panko Shrimp with Ginger-Orange Dipping Sauce Recipe by California Walnut Board Yield 8 servings Prep 15 mins Cook 10 mins This East-meets-West baked shrimp offers up a light and tasty appetizer. Serve with a gingery citrus sauce. California Walnut Board PrintEmail Ingredients 1 pound large prawns (tail on)2 tablespoons honey1 to 2 tablespoon hot chili sesame oil1 tablespoon grated fresh ginger2 teaspoons minced garlic1 cup panko breadcrumbs1/2 cup very finely chopped walnuts2 -- egg whites, beatenGinger-Orange Sauce1 cup fresh orange juice1 tablespoon fresh minced ginger1/2 teaspoon cornstarch1 tablespoon honey1 tablespoon rice vinegar or lime juice Instructions Shrimp: Preheat oven to 425F and line a baking sheet with foil or parchment paper. Stir together prawns, honey, sesame oil, ginger and garlic in a medium bowl; cover and refrigerate for 1 hour. Place breadcrumbs and walnuts in a small bowl. Holding each shrimp by the tail, dip in egg whites, then roll in breadcrumb mixture, pressing to coat. Place on prepared baking sheet and bake for 8 to 10 minutes or until golden brown. Serve warm with Ginger Orange Sauce. Ginger Orange Sauce: Simmer orange juice and ginger in a small saucepan until reduced to 1/2 cup. Remove half the sauce into a cup and add corn starch, stirring until smooth. Return this mixture to the sauce pan, combining all the orange liquid and blend well. Stir in honey and rice vinegar. Recipe by Patty Mastracco, I Do Food.