Crunchy Fried Shrimp With Cayenne Aïoli

“My guests always rave about this and want the recipe! The original recipe calls for yellow cornmeal, but I prefer Panko Crumbs. Adapted from Bon Appetit, Feb. 1997.”
READY IN:
16mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend.
  2. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
  3. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F.
  4. Mix panko crumbs, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp ; toss to coat.
  5. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
  6. Place aioli in center of platter; surround with shrimp and serve.

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