Crunchy Fried Shrimp With Cayenne Aïoli

Submitted by Scoutie

"My guests always rave about this and want the recipe! The original recipe calls for yellow cornmeal, but I prefer Panko Crumbs. Adapted from Bon Appetit, Feb. 1997."

 

• Ready In: 16mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄3 cups mayonnaise
• 1 1⁄2 teaspoons fresh lemon juice
• 2 garlic cloves, pressed
• 1 teaspoon cayenne pepper
• 1⁄2 teaspoon Dijon mustard
• peanut oil (for frying)
• 1⁄2 cup panko breadcrumbs (or more if needed)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 lbs uncooked jumbo shrimp, peeled, deveined

directions

1. Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend.
2. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
3. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F.
4. Mix panko crumbs, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp ; toss to coat.
5. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
6. Place aioli in center of platter; surround with shrimp and serve.