Panko Crusted Shrimp
Always a winner during the holidays. With the herb flavor in the dipping sauce, the soft crunch of the panko crusted shrimp, the combination of textures pleases the palette.
Ingredients
Mustard & Herb Mayonaise
- 1 1/2 cup mayonaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup fresh tarragon chopped
- 1/4 cup fresh chives chopped
Panko Crusted Shrimp
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 eggs beaten
- 1 1/2 cup panko Japanese bread crumbs
- 2 teaspoons paprika
- 1 1/2 teaspoon dried thyme
- 1 pound raw, large shrimp peeled, deveined, tail-on
- 3-4 tablespoons extra virgin olive oil
- sea salt for sprinkling
Instructions
Mustard & Herb Mayonaise
- In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
Panko Crusted Shrimp
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl.
- Pour the beaten eggs into another small bowl. Mix together the panko, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the panko mixture.
- Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with the kosher salt.
- Serve hot out of the oven with the Mustard and Herb Mayonnaise.