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ShopGlider Recipe
PAN FRIED CREOLE SHRIMP + DIPPING SAUCE
Provided by: VgerOH
Original recipe:
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1 pound large shrimp, peeled, de-veined, and tails removed ( you can keep them on and remove them after they are cooked if you prefer)
2 tablespoons creole seasoning, divided
1 ⅓ cup flour
1 ½ cup panko bread crumbs
1 egg
3 tablespoons milk
1 ⅓ cup mayo
  1. Preheat a large nonstick pan or skillet over medium-high heat with about 3 teaspoons of olive oil.
  2. Wash shrimp and pat dry with a paper towel or other clean towel. Place panko crumbs in a small bowl. In a second bowl whisk together flour and 1 tablespoon creole seasoning. In a third bowl, whisk together egg and milk. Dip shrimps into the flour, tossing to coat. Then dip them in the egg mixture, and finally into the panko crumbs.
  3. Add shrimp to preheated pan (if your pan is not big enough, do half of the shrimp at a time) and cook3-4 minutes on the first side, until browned. Carefully flip shrimp and cook 3-4 minutes on second side. Don't stir the shrimp around, they will lose their coating. Transfer to a plate lined with a paper towel to absorb any extra oil.
  4. In a small bowl whisk together mayo and remaining creole seasoning. Serve as dipping sauce with the shrimp. Enjoy!
Time to make this recipe   Prep Time: 1 min   Cook Time: 1 min   Ready in: 2 min