Baked Cornmeal Crusted Shrimp with Lemon Aioli
Crispy, crunchy and so addicting! These Baked Cornmeal Crusted Shrimp with Lemon Aioli will disappear in seconds!
Servings: 4 servings
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
Calories: 200kcal | Carbohydrates: 15g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 185mg | Sodium: 463mg | Fiber: 1g | Sugar: 1g