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Baked Cornmeal Crusted Shrimp with Light Lemon Aioli

March 2, 2016 by Danae 9 Comments

These crispy Cornmeal Crusted Shrimp with Light Lemon Aioli are a healthier alternative to the traditionally fried version. Even though it’s baked you’ll still achieve that crunch you’re looking for! Perfect for an appetizer or light dinner!

Baked Cornmeal Crusted Shrimp with Light Lemon Aioli | Crispy, crunchy and so addicting! These Baked Cornmeal Crusted Shrimp with Light Lemon Aioli will disappear in seconds!When you’re at a party do you ever find yourself drawn to certain appetizers? You know the ones that you take a couple of but then find yourself going back to several more times. The ones that you watch like a hawk to make sure they don’t disappear before you can get just one more. For me that appetizer is shrimp. I don’t know what it is, but they are so addicting! The funny thing is I used to hate them when I was a kid, but now I can’t get enough of them.

Baked Cornmeal Crusted Shrimp with Light Lemon Aioli | Crispy, crunchy and so addicting! These Baked Cornmeal Crusted Shrimp with Light Lemon Aioli will disappear in seconds!Generally at a party they’re on a platter chilled and served with cocktail sauce. I love eating them this way and could easily down a dozen of them without even realizing it, but I’ve found that there are even tastier ways to eat shrimp. My new favorite shrimp recipe is Baked Cornmeal Crusted Shrimp with Light Lemon Aioli. These crispy baked shrimp are the upgraded 2.0 version of the old boiled cocktail style ones and when you serve them with the lemon aioli they become the 4.0 version!

Baked Cornmeal Crusted Shrimp with Light Lemon Aioli | Crispy, crunchy and so addicting! These Baked Cornmeal Crusted Shrimp with Light Lemon Aioli will disappear in seconds!Most of the recipes I looked up for cornmeal crusted shrimp were prepared by frying them, but I found that baking them still produced that crispy exterior that you get when they’re fried. Obviously this is the healthier choice when it comes to preparing them which means I can help myself to twice as many shrimp, right? Right! Preparing the cornmeal crusted shrimp is the same method you would use if you were coating chicken for chicken nuggets. You have a shallow dish (I like to use pie plates) for flour, one for the eggs or in this case egg whites, and a final dish for the cornmeal mixture. The hardest part is remembering to use one hand for dry and one for wet so you don’t end up with hulk sized fingers.

Baked Cornmeal Crusted Shrimp with Light Lemon Aioli | Crispy, crunchy and so addicting! These Baked Cornmeal Crusted Shrimp with Light Lemon Aioli will disappear in seconds!While the shrimp bake it’s the perfect amount of time to whip up the light lemon aioli. What makes this aioli light is using a combination of light mayonnaise and plain non-fat Greek yogurt. Of course it wouldn’t be lemon without some fresh lemon zest and juice! The bright fresh flavor of this aioli is the perfect dipping sauce for these crispy, crunchy baked cornmeal crusted shrimp!

Baked Cornmeal Crusted Shrimp with Light Lemon Aioli

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Cornmeal Crusted Shrimp

  • 1 pound large or jumbo sized shrimp, peeled and deveined
  • 1/4 cup all purpose flour
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 egg whites
  • 1/4 cup cornmeal, medium to finely ground
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon paprika
  • Pinch of cayenne pepper

Light Lemon Aioli

  • 1/4 cup plain non-fat Greek yogurt
  • 2 tablespoon light mayonnaise
  • 1 tablespoon milk, add an extra tablespoon if it's too thick
  • 1 1/2 teaspoon dijon mustard
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/8 teaspoon garlic powder
  • Kosher salt and black pepper to taste

Instructions

Cornmeal Crusted Shrimp

  1. Preheat oven to 475 degrees.
  2. Line a baking sheet with parchment paper or foil and spray with cooking spray.
  3. Get out 3 shallow dishes, I like to use pie plates.
  4. In the first dish combine the flour salt and pepper.
  5. In the second dish whisk the two egg whites together with a teaspoon or two of water.
  6. In the third dish combine the cornmeal, salt, garlic and onion powder, paprika and cayenne.
  7. Working in batches dredge the shrimp in the flour mixture.
  8. Shake off any excess flour, then dip them into the egg whites and then coat them in the cornmeal mixture.
  9. Shake off any excess cornmeal before placing them on the prepared baking sheet.
  10. Spray the tops lightly with cooking spray or drizzle with a little olive oil.
  11. Place the shrimp on the middle rack of the oven and bake for 10-12 minutes or until crisp and golden.
  12. Remove from the oven and sprinkle with salt and pepper.

Light Lemon Aioli

  1. In a small bowl whisk together all of the ingredients until smooth.
  2. Cover and refrigerate until ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 257 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 244mg Sodium: 1513mg Carbohydrates: 18g Fiber: 1g Sugar: 2g Protein: 35g
© Danae
Category: Appetizers

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Baked Cornmeal Crusted Shrimp with Light Lemon Aioli | Crispy, crunchy and so addicting! These Baked Cornmeal Crusted Shrimp with Light Lemon Aioli will disappear in seconds!

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Filed Under: Appetizers, Main Dish Tagged With: aioli, Appetizer, baked, cornmeal, Greek Yogurt, Lemon, main dish, mayonnaise, shrimp

Previous Post: « Strawberry Coconut Chia Pudding Parfaits
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Reader Interactions

Comments

  1. Ashley | Spoonful of Flavor

    March 2, 2016 at 5:05 am

    I wouldn't be able to stop eating this. That lemon aioli is the perfect addition. Beautiful pictures too!
    Reply
    • Danae

      March 2, 2016 at 11:44 am

      Thanks Ashley! It totally took me back to our retreat in Florida, miss that place!
      Reply
  2. Katie | Healthy Seasonal Recipes

    March 2, 2016 at 5:08 am

    I know what you mean about eyeing certain appetizers at a party! And also about eating a dozen shrimp without realizing it. My husband is allergic, so I don't get to make them at home very often. Which makes them all the more crave worthy at parties. Such pretty pictures with this post too. My fave is the one you used in the recipe widget. The composition is really awesome. Love the way the tails of the shrimp hook around at the bottom of the dish. Pinning!
    Reply
  3. John Storeys

    March 2, 2016 at 6:37 am

    Glad I found that recipe! I never thought of adding milk to the yoghurt-mayonnaise sauce! it really makes a difference.
    Reply
    • Danae

      March 2, 2016 at 11:42 am

      Thanks John, I'm glad you found the recipe too! Adding the milk definitely helps thin it out some and add a little more creaminess.
      Reply
  4. Marshie Boswell

    March 2, 2016 at 7:27 am

    Oh yum! Shrimp is my 2 year old's favorite! Have to try this!
    Reply
    • Danae

      March 2, 2016 at 11:43 am

      It's a great dish for kids if they like shrimp! Thanks Marshie!
      Reply
  5. [email protected]

    March 5, 2016 at 12:35 pm

    Danae, These look so delicious! I love that they're baked -so much healthier and easier :) The dipping sauce sounds delicious as well. I love that it's made with Greek yogurt!
    Reply
    • Danae

      March 7, 2016 at 10:44 am

      Thanks so much Aida! I love adding Greek yogurt to my dips to lighten them up!
      Reply

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