- 1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs)
- 3/4 cup all-purpose flour
- 4 large egg whites, lightly beaten
- About 4 tsp. kosher salt, divided
- 1/2 teaspoon cayenne (optional)
- About 5 1/2 tbsp. extra-virgin olive oil, divided
- 24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on
- 4 cups arugula or tender watercress sprigs
- 1 1/2 tablespoons fresh lemon juice
- Freshly ground black pepper
- Lemony Mayo
- calories 555
- caloriesfromfat 66 %
- protein 22 g
- fat 41 g
- satfat 4.7 g
- carbohydrate 26 g
- fiber 1.3 g
- sodium 988 mg
- cholesterol 168 mg
How to Make It
Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour.
Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in bread crumbs. Press each shrimp in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 to 8 minutes longer.
Mix arugula with lemon juice, remaining 1 1/2 tbsp. olive oil, and salt and pepper to taste. Serve shrimp with arugula and Lemony Mayo.
Make ahead: Bread the shrimp earlier in the day and chill, uncovered (the coating dries out and the shrimp get crisper).
Wine Pick: White with the First Course. Spottswoode Sauvignon Blanc 2007 (Napa and Sonoma Counties; $32). Bright, complex citrus and stone fruit, with a rich core from a little Semillon blended in (the traditional white blend in Bordeaux).
Note: Nutritional analysis is per serving with mayo.