Baked Cornmeal Crusted Shrimp with Lemon Aioli
on Mar 02, 2016, Updated Aug 25, 2024
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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!
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.
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!
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.
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 Lemon Aioli
Ingredients
Cornmeal Crusted Shrimp
- 1 pound large or jumbo sized shrimp, peeled and deveined
- 1/4 cup all purpose flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 egg whites
- 1/4 cup cornmeal, medium or 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
Lemon Aioli
- 1/4 cup plain Greek yogurt
- 2 tablespoons 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
- Preheat oven to 475° F. Line a baking sheet with parchment paper or foil and spray with cooking spray.
- Get out 3 shallow dishes, I like to use pie plates. In the first dish combine the flour salt and pepper. In the second dish whisk the two egg whites together with a teaspoon or two of water. In the third dish combine the cornmeal, salt, garlic and onion powder, paprika and cayenne.
- Working in batches dredge the shrimp in the flour mixture. Shake off any excess flour, then dip them into the egg whites and then coat them in the cornmeal mixture. Shake off any excess cornmeal before placing them on the prepared baking sheet.
- Spray the tops lightly with cooking spray or drizzle with a little olive oil. Place the shrimp on the middle rack of the oven and bake for 10-12 minutes or until crisp and golden. Remove from the oven and sprinkle with salt and pepper.
Lemon Aioli
- In a small bowl whisk together all of the ingredients until smooth. Cover and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Way too labor intensive for me. Double the dry ingredients for the dredge.
The aioli was delicious and we doubled that as well. I would not make this again.
I’m sorry to hear this recipe was too labor intensive for you Beth. I suggest trying these cilantro lime shrimp or this spicy shrimp with feta dip for something with less prep.
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!
Thanks so much Aida! I love adding Greek yogurt to my dips to lighten them up!
Oh yum! Shrimp is my 2 year old’s favorite! Have to try this!
It’s a great dish for kids if they like shrimp! Thanks Marshie!
Glad I found that recipe! I never thought of adding milk to the yoghurt-mayonnaise sauce! it really makes a difference.
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.
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!
I wouldn’t be able to stop eating this. That lemon aioli is the perfect addition. Beautiful pictures too!
Thanks Ashley! It totally took me back to our retreat in Florida, miss that place!