1 lb. medium shrimp, peeled and deveined (about 24 shrimp)
1/4 C. cornstarch
1 T. water
2 large egg whites
1 1/2 C. finely crushed reduced-fat round buttery crackers (about 35 crackers) (such as Ritz)
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground white pepper
Cooking spray
Tangy Cocktail Sauce
Lemon wedges

Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat. Combine water and egg whites in a bowl; beat with a whisk until foamy. Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture; dredge in crumb mixture. Place on a baking sheet coated with cooking spray; lightly coat shrimp with cooking spray. Preheat broiler. Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.

Yield: 6 appetizer servings
Serving size: 4 shrimp and 2 T. sauce

Calories: 106
Fat: 1.2g
Fiber: 0.3g