Monday, August 24, 2009


I got this recipe from and is the best baked shrimp I ever had!!! You'll should try it to believe it.....even my hubby wants me to make it again the next day. The recipe called for Arugula but I substitute to Romaine lettuce.


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
4 tsp kosher salt, divided (I only used 2 tsp because is too salty for the 1st time)
1/2 tsp cayenne pepper (optional)
5 1/2 tsp extra virgin olive oil, divided
24 large raw shrimp, peeled with tail on and deveined
4 cups arugula or tender watercress sprigs (I substitute with romaine lettuce)
1 1/2 tbsp fresh lemon juice
Freshly ground black pepper


1. Preheat oven to 475 F. Pour bread crumbs, flour and egg whites into 3 shallow bowls. Stir in 1 tbsp (I used 1 tsp) salt and cayenne pepper 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 the bread crumbs. Press each shrimp in oil, then 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 to bake until golden brown all over and opaque but still moist-looking in the center of thickest part, 5-8 minutes longer.

4. Mix arugula with lemon juice, remaining 1 1/2 tbsp olive oil, salt and pepper to taste.

5. Serve shrimp with arugula and Lemony Mayo.

Lemony Mayo (Yields: 1 1/4 cups)


2 large egg yolks
2 tbsp fresh lemon juice, plus more to taste
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup canola oil
1 tsp finely shredded lemon zest


1. In a food processor, whirl egg yolks, 2 tbsp lemon juice, mustard, sugar, 1/2 tsp salt and a few grinds of black pepper. With motor running, pour in olive oil and canola oil gradually. The mixture should be thick and shinny.

2. Add lemon zest then salt and lemon juice to taste. Chill until cold.


Catherine said...

WoW! This looks really yummy! Thanks for stopping by Living the Gourmet and leaving your comments! You have a really nice blog...happy Blogging fellow foodie!

Mother Rimmy said...

This looks wonderful. We eat a lot of shrimp. I can't wait to try the recipe.