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
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)
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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.
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