Pan-Fried Shrimp with Creole Mayonnaise

Pan-Fried Shrimp with Creole Mayonnaise Recipe
Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.


4 servings (serving size: about 5 ounces shrimp and 2 teaspoons creole mayonnaise)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 427
Fat 19.5 g
Satfat 2.5 g
Monofat 11.3 g
Polyfat 4 g
Protein 38.4 g
Carbohydrate 22 g
Fiber 0.9 g
Cholesterol 261 mg
Iron 4.7 mg
Sodium 511 mg
Calcium 111 mg


2.25 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
1/8 teaspoon salt
1/4 cup fat-free milk
3/4 cup dry breadcrumbs
1 1/2 pounds peeled and deveined large shrimp
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce


1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.

2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.

Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

Blakeslee Wright,

Cooking Light

July 2011
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