Dry and flavorless. The sauce helped but overwhelmed the shrimp.
Pan-Fried Shrimp with Creole Mayonnaise
Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.
Yield: 4 servings (serving size: about 5 ounces shrimp and 2 teaspoons creole mayonnaise)
More From Cooking Light
Amount per serving
- Calories: 427
- Fat: 19.5g
- Saturated fat: 2.5g
- Monounsaturated fat: 11.3g
- Polyunsaturated fat: 4g
- Protein: 38.4g
- Carbohydrate: 22g
- Fiber: 0.9g
- Cholesterol: 261mg
- Iron: 4.7mg
- Sodium: 511mg
- Calcium: 111mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes