Simple Quintessential Cuisine

Crispy Shrimp with Lemon Garlic Aioli

A few weeks ago I was at the fish market and saw these great shrimp that I just could not resist. They looked positively amazing and I thought – I can make something delicious with those.  Not sure exactly what that will be right now, but I know it will come to me.  So when I was thinking about what to prepare for dinner before work this morning, I came across the shrimp. I thought wouldn’t it be great to pair them with the lemons I have that I know are near their point of expiration.  Then it came to me – I would fry the shrimp and make a lemon garlic aioli sauce to dip them in.  I was more than pleased with results. I put the shrimp and aioli over some fresh arugula and it was an absolute delight!  Do give this one a try; it is definitely worth the 30 minutes it takes to prepare.

For the shrimp you will need…
1 ½ lbs large shrimp
1 C Semolina flour
2 beaten eggs
1 ½ C Panko bread crumbs
1 tsp salt
1 tsp pepper
4-5 C Canola oil
Heat a large frying pan over medium temperature and pour in oil. Bring the oil temperature to 375 before adding shrimp.
Next you’ll need 3 small bowls, placing the beaten egg in one, the flour, salt and pepper in another and the bread crumbs in the last bowl. Roll each piece of shrimp into the flour, dip into the egg and then roll in the crumbs, making sure to fully coat each piece during each step. 
Place the shrimp into the hot oil and fry for 1-2 minutes on both sides until nicely browned.  When the shrimp are done remove from the pan, lightly season with salt and place them on a cookie sheet lined with a fitted rack. 
       Serve on a plate alongside your Lemon Garlic Aioli dipping sauce
For the Lemon Garlic Aioli Sauce you will need:
3 egg yolks
1/3 C fresh cilantro
1 clove garlic
1 small shallot
½ tsp salt
½ tsp sugar
Juice and zest of 1 lemon
2 tsp jalapeño
2/3 C Canola oil
In a blender combine all ingredients except the oil and pulse until smooth. Then with the blender running slowly stream in the oil.  The sauce will emulsify and become slightly thick and creamy.  

Comments     + Add a Comment
Michelle O says:

YUM! I am going to make this for sure…

Karen says:

Love these shrimp, and especially that dipping sauce. Nothing better than a zesty, spicy aioli to complement the dish. I made fried shrimp recently and haven't been able to stop thinking about making more. They're so addictive!

Christine's Pantry says:

What a wonderful recipe, I love shrimp. In fact today, my sister, the girls and I went to Red Lobster for lunch. We had lobster, salmon, shrimp and mud slides. It was a great lunch!

I am now following you. Nice blog!


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