Pan Fried Shrimp with Creole Mayonnaise
Crispy, golden pan-fried shrimp meets a bold and tangy Creole mayonnaise in this irresistible recipe that brings Louisiana flair straight to your kitchen. Perfectly seasoned with a flavorful blend of paprika, garlic powder, cayenne, and black pepper, these shrimp are coated in a crispy cornmeal crust and fried to perfection in just minutes. The Creole mayonnaise, featuring zesty mustard, a splash of hot sauce, and a touch of fresh lemon juice, provides a creamy and spicy complement that’s ideal for dipping. Quick to prepare and loaded with southern-inspired flavors, this dish is perfect as an appetizer, crowd-pleasing party snack, or light dinner option. Whether you’re craving comfort food or hosting a casual gathering, pan-fried shrimp with Creole mayonnaise is sure to impress.
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Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.25 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 piece Large egg
- 0.25 cup Whole milk
- 0.5 cup Vegetable oil
- 0.5 cup Mayonnaise
- 2 tbsp Creole mustard
- 2 tsp Lemon juice
- 1 tsp Worcestershire sauce
- 0.5 tsp Hot sauce
- 1 tbsp Fresh parsley, chopped
Directions
Step 1
In a mixing bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the coating mixture.
Step 2
In another bowl, whisk together the egg and milk to form the egg wash.
Step 3
Pat the shrimp dry with a paper towel. Dip each shrimp into the egg wash, then coat it thoroughly in the flour and cornmeal mixture. Set the coated shrimp aside on a plate.
Step 4
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F), carefully place the coated shrimp in the skillet in a single layer. Fry in batches if necessary, to avoid overcrowding the pan.
Step 5
Cook the shrimp for 2–3 minutes per side or until golden brown and crispy. Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 6
To make the Creole mayonnaise, combine mayonnaise, Creole mustard, lemon juice, Worcestershire sauce, hot sauce, and fresh parsley in a small bowl. Stir until smooth and well combined.
Step 7
Serve the pan-fried shrimp warm with the Creole mayonnaise on the side for dipping. Enjoy!
Nutrition Facts
| Serving size | (1083.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3180.8 |
| Total Fat 205.5g | 0% |
| Saturated Fat 26.7g | 0% |
| Polyunsaturated Fat 67.3g | |
| Cholesterol 1168.3mg | 0% |
| Sodium 3618.6mg | 0% |
| Total Carbohydrate 208.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 5.4g | |
| Protein 139.0g | 0% |
| Vitamin D 67.8IU | 0% |
| Calcium 489.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1862.8mg | 0% |
Source of Calories