Pan-Fried Shrimp with Creole Mayonnaise

By MichelleF

Cooking Light

Ingredients

• 1/2 cup flour
• 1-1/4 tsp. Tony Chachere's, divided
• 1/8 tsp. salt
• 1/4 cup low fat milk
• 3/4 cup breadcrumbs
• 1-1/2 lbs. large shrimp, peeled & deveined
• 3 TB olive oil, divided
• 2 TB canola or olive oil mayonnaise
• 1 tsp. Worcestershire sauce
• 1/4 tsp. Tabasco

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

Combine flour, 1 tsp. Tony's, & salt in a shallow dish. Pour milk into a second shallow dish. Dredge shrimp in flour mixture then in milk. Dredge in breadcrumbs, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1-1/2 TB oil to pan, swirling to coat. Add half the shrimp. Cook 2 minutes on each side or until done. Repeat with remaining shrimp. Combine mayonnaise, remaining 1/4 tsp. Tony's, Worcestershire, & Tabasco in a small bowl. Stir with a whisk. Serve Creole mayonnaise with shrimp.