Pan-Fried Shrimp with Creole Mayonnaise

Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment for this 15-minute dinner.

Yields: 4 servings (serving size: about 5 ounces shrimp and 2 teaspoons creole mayonnaise)
Total time: 15 minutes


calories 427

fat 19.5g

satfat 2.5g

monofat 11.3g

polyfat 4g

protein 38.4g

carbohydrate 22g

fiber 0.9g

cholesterol 261mg

iron 4.7mg

sodium 511mg

calcium 111mg


2.25 ounces all-purpose flour (about 1/2 cup)

1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided

1/8 teaspoon salt

1/4 cup fat-free milk

3/4 cup dry breadcrumbs

1 1/2 pounds peeled and deveined large shrimp

3 tablespoons olive oil, divided

2 tablespoons canola mayonnaise

1 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce


Combine flour, 1 teaspoon 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 shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.

Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.

Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

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