Recipe by DailyInspiration
A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.
Top Review by Suzanne S.
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!
- 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
Directions See How It's Made
- 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.