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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Recipe Information
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
Instructions
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.
In another bowl, whisk together the egg and milk to form the egg wash.
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.
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.
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.
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.
Serve the pan-fried shrimp warm with the Creole mayonnaise on the side for dipping. Enjoy!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
