Crispy Baked Shrimp With Lemony MayonnaiseMay 21, 2011 at 12:02 pm | Posted in Seafood | 34 Comments
Tags: Food, recipes, shrimp
Except for my Mother’s hallowed fried chicken recipe, I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. The end result of a light and crispy/crunchy coating just seems like such a no fail solution to frying and even baking.
And except for my Mother’s hallowed fried chicken recipe which is accompanied by buttery mashed potatoes and creamy white chicken gravy, I’m thinking peppery arugula may be the best little platform for about any type of meat. I’ve been using it alot lately and feeling so springy about the whole thing.
With all that said, I’m now craving my Mother’s hallowed fried chicken recipe with mashed potatoes and creamy white chicken gravy. omg and yum.
This is a great little combination of a recipe. The shrimp baked beautifully in the oven staying tender and moist snuggled inside of the egg battered panko combination. And served along side a nice dollop of dijon kissed lemony mayonnaise, I think I could have eaten about 200 of these. Nestled next to a handfull of arugula which has been tossed with fresh lemon juice, olive oil and pepper, I must say you have a very happy little meal. And if you buy the deveined and shelled shrimp, did I mention a breeze to make?
Let’s take a look.
Crispy Shrimp with Arugula and Lemony Mayo
1 1/2 cups panko bread crumbs
3/4 cup all-purpose flour
4 large egg whites, lightly beaten
About 4 tsp. kosher salt, divided
1/2 tsp. cayenne (optional) (not optional at our house)
About 5 1/2 tbsp. extra-virgin olive oil, divided
24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on
4 cups arugula
1 1/2 Tbsp fresh lemon juice
Freshly ground black pepper
1 cup mayonnaise
2 Tbsp fresh lemon juice
1/2 tsp sugar
1 tsp Dijon mustard
1. Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour.
2. Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in panko. When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
3. Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 minutes longer.
4. Mix arugula with lemon juice, remaining 1 1/2 tbsp. olive oil, and salt and pepper to taste. Serve shrimp with arugula and Lemony Mayo.
Crispy Baked Shrimp With Lemony Mayonnaise…It’s What’s For Dinner
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