Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment for this 15-minute dinner.
Made the recipe exactly as written. Both my husband and I loved it! Crispy coating on shrimp was tasty and dipping sauce was perfect. Will double the recipe for the sauce next time. I was worried it might be too spicy, but was not at all. Will keep this recipe in our repertoire.
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!
Did anyone try and bake these? I am wondering if it would make them a little healthier.
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
Dry and flavorless. The sauce helped but overwhelmed the shrimp.
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.
I was looking for a different version for fried shrimp. This was a perfect choice. The creole mayonnaise is unique from anything I've tried and has great flavor.
These were so good! Everyone enjoyed them. Will definitely make again and again!
I started with panko but ran out, so I used regular breadcrumbs with the other half. We preferred the breadcrumbs shrimp to the panko shrimp. Also, I added extra cajun seasoning to the mayo- it was a little bland when prepared as directed
Excellent! I had prepared them ahead of time and all I had to do was quickly pan fry them right before serving. The only thing I changed was light cream instead of milk. It's such a small amount, I don't think it affected the calorie count that much. Next time I will add a little more cajun seasoning because I like spicy but they were wonderful as is. Makes a great 1st course appetizer.
When my husband says "yum" more than once during a meal, I know a recipe is a keeper. This one definitely is. Delicious!
These were fabulous. Yum! I made them with the cole slaw recipe from the "Pan-Seared Shrimp Po' Boys". These shrimp have a similar taste to that recipe but with a nice panko crunch and not on a sandwich.
I really liked this recipe. The shrimps were great all by themselves but the sauce really makes the dish. I do have to admit I didn’t make this as healthy as the recipe calls for. My grocery store only sells shrimps in one pound bags and my fry pan would not accommodate 2 pounds of shrimp in 2 batches. So I had to use about 6 tablespoons of olive oil, about 2 per batch. Also i had everything on hand except the creole seasoning so I made one from a recipe I found online that included salt.
So good! The sauce really makes it-not overdone so you still get the great taste of the shrimp but with an extra punch of flavor. Pared it with the suggested salad. Delicious meal, I will make this again!
Can't wait to make this!