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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.

Cooking Light JULY 2011

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Pan-Fried Shrimp with Creole Mayonnaise recipe

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