Pan-Fried Shrimp With Creole Mayonnaise

"A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it."
photo by Barenakedchef photo by Barenakedchef
photo by Barenakedchef
photo by breezermom photo by breezermom
Ready In:




  • 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.

Questions & Replies

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  1. I made this last night for dinner using royal red shrimp. Turned out delicious. I added a bit more hot sauce to the mayonnaise for extra heat. After the first batch I lowered the cooking temperature a little because they were getting too brown. Everyone enjoyed these shrimp and they have asked that I repeat the recipe. Thanks for sharing! Made for Susie's World Tour 2018.
    • Review photo by breezermom
  2. 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!
  3. 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
  4. Winner, winner, shrimp dinner! This recipe deserves its own saying. It's so tasty!! We loved the crispy, flavorful shrimp! The only change I'll make next time is to decrease the Worcestershire sauce amount in the dipping sauce. Everything else was perfect for us. Thank you for posting! I'm putting this recipe into my Best of 2019 file.
  5. We loved these shrimp and the creole mayonnaise. We used Patagonian wild shrimp and they turned out great. I followed the recipe exactly and ran out of the flour mixture, milk and bread crumbs. For the amount of shrimp the flour milk and bread crumbs need to be doubled or tripled. Thank you for a great tasting shrimp and sauce.



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