Best 3 Pan Fried Shrimp With Creole Mayonnaise Recipes

Tantalize your taste buds with our delectable Pan-Fried Shrimp with Creole Mayonnaise, a symphony of flavors that will transport you to the vibrant streets of New Orleans. Succulent shrimp, kissed by the heat of the pan, are enveloped in a rich, creamy Creole mayonnaise, a harmonious blend of tangy, spicy, and herbaceous notes. This culinary masterpiece is accompanied by a medley of tantalizing recipes that will elevate your dining experience. Embark on a culinary journey with us as we explore the secrets behind this irresistible dish and its complementary recipes.

Here are our top 3 tried and tested recipes!

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE

Pan-Fried Shrimp With Creole Mayonnaise image

A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free creole seasoning, divided (such as Tony Chachere's)
1/8 teaspoon salt
1/4 cup nonfat milk
3/4 cup dry breadcrumbs
1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Steps:

Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

PAN-FRIED SHRIMP WITH LEMON AND OUZO

Pan-Fried Shrimp With Lemon and Ouzo image

Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04

Provided by Karen in MA

Categories Greek

Time 2h6m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup ouzo
1/4 cup fresh lemon juice
1/2 teaspoon cayenne pepper
1 1/2 lbs large shrimp, shelled
3 tablespoons extra virgin olive oil
salt

Steps:

In a large, shallow dish, combine ouzo, lemon juice and cayenne.
Add the shrimp and toss to coat thoroughly.
Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
Dry the shrimp.
In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
Season with salt and transfer to a platter.
Repeat with the remaining oil and shrimp.
Serve hot or warm.

PAN-FRIED SHRIMP WITH CREOLE DIPPING SAUCE

Pan-Fried Shrimp with Creole Dipping Sauce image

An easy alternative to deep-fried shrimp and a nice dipping sauce as well

Provided by Daily Inspiration S

Categories Seafood

Time 40m

Number Of Ingredients 10

Ingredients

2 1/4 oz all purpose flour (about 1/2 cup)
1 1/4 tsp salt-free creole seasoning, divided
1/8 tsp salt
1/4 c nonfat milk
3/4 c dry bread crumbs
1 1/2 lb large shrimp, peeled and deveined
3 Tbsp oil of your choicel, divided
2 Tbsp mayonnaise
1 tsp worcestershire sauce
1/4 tsp hot sauce

Steps:

1. Combine flour, 1 tsp. creole seasoning, and salt in a shallow dish. Pour milk in a second shallow dish. Add bread crumbs to a third shallow dish for dredging.
2. Dredge shrimp in flour mixture; then dip in milk. Dredge shrimp again in bread crumbs, shaking off excess breading.
3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tbsp. oil and swirl to coat the pan. Add half of the shrimp and cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
4. Combine mayo, remaining creole seasoning, worcestershire sauce and hot sauce. Mix thoroughly and place in a bowl for serving with the shrimp

Tips:

Use fresh shrimp: Fresh shrimp have a sweeter and more delicate flavor than frozen shrimp. If using frozen shrimp, thaw them completely before cooking.
Clean the shrimp properly: Remove the heads, tails, and veins from the shrimp. You can use a kitchen shears or a sharp knife to do this.
Season the shrimp well: Season the shrimp with salt, pepper, and your favorite Cajun or Creole seasoning. This will help to enhance the flavor of the shrimp.
Use a non-stick skillet: A non-stick skillet will help to prevent the shrimp from sticking to the pan and burning.
Cook the shrimp over medium heat: Cook the shrimp over medium heat until they are cooked through. This will help to prevent the shrimp from overcooking and becoming tough.
Do not overcrowd the skillet: Do not overcrowd the skillet with shrimp. This will help to prevent the shrimp from steaming instead of frying.
Serve the shrimp immediately: Serve the shrimp immediately with Creole mayonnaise and your favorite sides.

Conclusion:

Pan-fried shrimp with Creole mayonnaise is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The shrimp are seasoned with a flavorful Cajun or Creole seasoning and then pan-fried until they are cooked through. The Creole mayonnaise is a creamy and tangy sauce that perfectly complements the shrimp. This dish is sure to be a hit with your family and friends!

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