Crispy Baked Shrimp With Lemony Mayonnaise

May 21, 2011 at 12:02 pm | Posted in Seafood | 34 Comments
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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

Lemony Mayo

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.

Servings: 8

Crispy Baked Shrimp With Lemony Mayonnaise…It’s What’s For Dinner

One Year Ago: Larry’s Strawberry Pie and Fried Goat Cheese Salad

Two Years Ago: Grilled Chicken Skewers



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  1. Thanks for leaving a comment at The Bakery Box! I was reading about your food truck adventure. Sounds so fun. I love your no recipe required posts. GREAT ideas there!

  2. Oh — you just had to bring up the fried chicken again! Now that’s all I can think about!!

    • I’ll be making it soon Russ.

  3. Serves 8? Not in my house–this just sounds too good!

    • I agree! Maybe in a bird house. I need to change that.

  4. After looking at the fried chicken three times, I skipped the shrimp and jumped here to say I want some too.

    • LOL! It’s officially been one year since I’ve made Fried Chicken… I do believe it’s time. 🙂

  5. I make a similar shrimp with lemon aioli but use raw polenta instead of the bread crumbs which gives it a really crunchy texture. Haven’t made that in awhile and your post reminded me of it!

    • I’m loving the raw polenta idea. Will have to give that a try. Thanks Michele

  6. Fried shrimp is on my last meal list. This looks so delicious. Now I’m shrimp hungry!

    • LOL…. Did you make in yesterday just in case? 🙂 I’m not sure what would be on my last meal list. Probably a cheeseburger and a loaded baked potato….

  7. Looks amazing!

  8. I’m loving that lemony mayo. Can think of so many ways to use it!
    I’m a panko fan as well…these shrimp look perfect, Lea Ann!

    • That lemony mayo was really good Barbara. When you decide how you’re going to use it, please let me know.

  9. Looks pretty great. Arugula is a fit for this dish!
    Panko pretty much rules.

    • I’m an arugula fool these days.

  10. I use panko for almost everything now. It helps that it’s now so readily available at the grocery that’s for sure.

    Sounds so good Lea Ann, the combination of the crunchy shrimp and the lemon sauce. Oh my yum.

    • I agree Barb. I remember years ago when I tried to find it. Took a little doing. Now it’s everywhere.

  11. You know you had me at lemon … 😀
    My mouth watered when I started reading this, then I clicked over to the fried chicken post and it about did me in! YumMY stuff here, LA. I planted a pretty large patch of arugula and am starting to pick it. Thanks for the idea of using it as a fresh salad side! So going to do this.

    • I need to blog about it, but most of the time the recipe calls for lemon, I’m using that lemon oil. It’s wonderful. I’m going to post a lamb kbob over arugula that knocked our socks off. You’ll have to give that one a try. I really like the arugula just tossed with lemon and olive oil. Yum.

  12. Wow, I love everything about this recipe! Crispy shrimp, lemon mayo. I could eat 200 of them too, Lea Ann. A crispy panko crust is addictive.

    • I wish I knew where I got this recipe. I’ve had it in my database for over 10 years and have never tried it. Maybe Cooking Light. Anyway, I agree about panko being addictive.

  13. When I asked my 98 year old father-in-law why he wasn’t using his usual homemade bread crumbs, he said, “I only panko now.” Maybe we could make a dance out of it – I only panko now.

    Great recipe Lea Ann. Love the lemon mayo too. I’m with you on how many I could eat, but it’s going to take a while to bread 200……

    • Oh Sam that is priceless. Bless his heart. Love the dance idea – too funny. Yes, breading 200 would be a chore. 🙂

  14. Oooooh, baking shrimp totally appeals to me!! Same as with grilling- no stinky shrimp kitchen! Love the lemon mayo- I could see how you’d want to eat 200 🙂

  15. These look so crispy and succulent! Hard to believe they are baked! Panko is a great coating! Love the added flavor to the mayo.

  16. Oh…I will be making these possibly tonight! I agree PANKO rules! Love the lemon mayo too! YUM!

  17. Panko really is such a godsend, now isn’t it? It gives such a nice crunch to everything! What a delicious meal!

    • I agree Joanne! 🙂

  18. Simply beaaauuuuuuuuutiful! Shrimp with the panko crunch and totally non-optional cayenne sounds divine.

    • Glad to see I have a “non-optional” cayenne friend. 🙂

  19. Ha! Cayenne is completely mandatory at my house too 🙂 This looks great!

  20. I love to use panko, too… these shrimp look so crispy and good!

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