Prep 15 mins
Cook 10 mins
A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.
- 2 1⁄4 ounces all-purpose flour (about 1/2 cup)
- 1 1⁄4 teaspoons salt-free creole seasoning, divided (such as Tony Chachere's)
- 1⁄8 teaspoon salt
- 1⁄4 cup nonfat milk
- 3⁄4 cup dry breadcrumbs
- 1 1⁄2 lbs large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 2 tablespoons canola mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- Combine flour, 1 teaspoons 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 the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
- Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.
This is the only way I'm going to "fry" my shrimp from now on. The bread crumbs really gave it such a great flavor, reminds me of some I'd had at Carraba's. The mayo was such a great sauce to have with it,too. This is going in my rotation!
The shrimps were so yummy. The sauce was spicy enough just the way I like it. It went great together. Thanks Nancy :) Made for Holiday tag game