4 servings (serving size: about 5 ounces shrimp and 2 teaspoons creole mayonnaise)
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
How to Make It
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.
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.
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.
OMG! SO GOOD! i did it a little different. simplified it a bit. shelled the shrimp, dried it in a towel, threw it in a zip loc baggie with some louisiana fish fry fish breading and fried it for a couple minutes on each side in my trusy cast iron skillet with coconut oil the sauce was great too. used mayo, worchestershire, sriracha, and LA fish fry cajun seasoning. a squeeze of fresh lemon at the end would have been even better....but definitely excellent! (i almost never write reviews...this one was worthy!)
We used large shrimp so increased the cooking time as needed - did not need more than 2T of olive oil. Served with baked fries - next time I'll time the shrimp so I can pop them in the oven for a couple of minutes to crunch up a little. Very flavorful, quick and easy. I used ziplock bags to shake on the flour and the breadcrumbs which saved on dishes after the meal. A nice coleslaw completed the meal. DH was very happy. Next time will increase the heat (creole and hot sauce) a bit and maybe use some garlic salt in place of the salt. Definitely a keeper.
This is an easy dependable shrimp recipe. The flavors are somewhat mild but that's not a bad thing especially when children are involved! This was very kid friendly. The sauce on the side was nice. It came together as described. I only had medium shrimp so I went with that and it was just fine. I think this would be divine if incorporated into a salad somehow... maybe next time!
Love this recipe! My husband wants this once a week. Use Emeril's Bayou Blast for seasoning and add extra salt. Tried the Creole mayo once then we decided cocktail sauce was better.Sides are oven-baked Alexas fries and coleslaw
Shrimp was okay. Breading was sorta boring. Very blah overall. The mayo needs more kick if you are going to call it Creole. The Worcestershire sauce overpowered the hot sauce and seasoning and needs tweeking. I'll make it again since the hubby liked it, but will definitely add some cayenne.