Crispy Shrimp With Arugula And Lemony Mayo Recipe

Name: Crispy Shrimp With Arugula And Lemony Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs); 3/4 cup all-purpose flour; 4 large egg whites, lightly beaten; About 4 tsp. kosher salt, divided; 1/2 teaspoon cayenne (optional); About 5 1/2 tbsp. extra-virgin olive oil, divided; 24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on; 4 cups arugula or tender watercress sprigs; 1 1/2 tablespoons fresh lemon juice; Freshly ground black pepper

Servings: persons

1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs)
3/4 cup all-purpose flour
4 large egg whites, lightly beaten
About 4 tsp. kosher salt, divided
1/2 teaspoon cayenne (optional)
About 5 1/2 tbsp. extra-virgin olive oil, divided
24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on
4 cups arugula or tender watercress sprigs
1 1/2 tablespoons fresh lemon juice
Freshly ground black pepper

1
Preheat oven to 475u00b0. Pour bread crumbs, flour, and whites into 3 shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour.
2
Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in bread crumbs. Press each shrimp in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
3
Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 to 8 minutes longer.
4
Mix arugula with lemon juice, remaining 1 1/2 tbsp. olive oil, and salt and pepper to taste. Serve shrimp with arugula and Lemony Mayo.
5
Make ahead: Bread the shrimp earlier in the day and chill, uncovered (the coating dries out and the shrimp get crisper).
6
Wine Pick: White with the First Course. Spottswoode Sauvignon Blanc 2007 (Napa and Sonoma Counties; $32). Bright, complex citrus and stone fruit, with a rich core from a little Semillon blended in (the traditional white blend in Bordeaux).
7
Note: Nutritional analysis is per serving with mayo.

954

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs), 3/4 cup all-purpose flour, 4 large egg whites, lightly beaten, About 4 tsp. kosher salt, divided, and more.

Yes, Crispy Shrimp With Arugula And Lemony Mayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Shrimp With Arugula And Lemony Mayo

How did you like this recipe?

Frequently Asked Questions