Baked Shrimp Creole
Submitted by esseyweb
Crispy cornflake-crusted baked shrimp with a tangy Creole dipping sauce made from chili sauce, mayo, sweet relish, and chopped egg. Crunchy, zesty, and ready in 30 minutes flat.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minGet that shrimp po’boy crunch without the deep fryer and all the mess that comes with it.
Shelled shrimp get double-dipped in egg wash and crushed cornflakes, then baked in a hot oven until they’re golden and snappy on the outside with that sweet, briny bite inside.
The real kicker is the Creole shrimp sauce: chili sauce, mayonnaise, sweet relish, mustard, lemon juice, grated onion, and chopped hard-cooked egg all stirred together and chilled.
It’s tangy, chunky, and brings a New Orleans vibe to every bite.
Kitchen Tips
- Pat the shrimp bone dry before breading. Wet shrimp means soggy cornflakes, and nobody wants that.
- Space the shrimp out in the pan so they don’t touch. Crowding steams them instead of crisping them.
- Make the sauce ahead and refrigerate for at least an hour so the flavors marry.
- For an even quicker option, broil the shrimp 2 minutes per side instead of baking.
Ingredients
Directions
Beat eggs slightly with water.
Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.
Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper.
Turn once with a broad spatula so that both sides are oiled.
Bake in preheated 450’F. oven 6 to 8 minutes. Serve with Shrimp Sauce or your favorite sauce.
*** SHRIMP SAUCE *** 1. Combine all ingredients; chill. 2. Serve with baked or broiled shrimp.
NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler.
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