Crispy Shrimp with Arugula and Lemony Mayo

Name: Crispy Shrimp with Arugula and Lemony Mayo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 355 milliliters plain dried bread crumbs or panko (Japanese bread crumbs); 4 larges egg whites, lightly beaten; 177 milliliters all-purpose flour; 4 teaspoons About kosher salt, divided; 2 Tbsps fresh lemon juice; 8 servings Lemony Mayo; 6 Tbsps About extra-virgin olive oil, divided; 24 larges 24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on; 946 milliliters arugula or tender watercress sprigs

Crispy Shrimp with Arugulan and Lemony Mayo is a dairy free and pescatarian recipe with 8 servings. One serving contains 263 calories, 10g of protein, and 14g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up pepper, kosher salt, lemony mayo, and a few other things to make it today.

Instructions

Preheat oven to 47

Equipment you will use

Oven

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.

Ingredients you will need

Breadcrumbs

Ground Cayenne Pepper

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Breadcrumbs

Egg Whites

Olive Oil

Shrimp

Dip

All Purpose Flour

Roll

Cooking Oil

Equipment you will use

Baking Pan

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.

Ingredients you will need

Shrimp

Equipment you will use

Oven

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

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Arugula

Serve shrimp with arugula and Lemony Mayo.

Ingredients you will need

Arugula

Shrimp

Mayonnaise

Make ahead: Bread the shrimp earlier in the day and chill, uncovered (the coating dries out and the shrimp get crisper).

Ingredients you will need

Shrimp

Bread

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).

Ingredients you will need

Semillon

Wine

Fruit

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

8servings

Freshly ground black pepper 355milliliters

plain dried bread crumbs or panko (Japanese bread crumbs)4larges

egg whites, lightly beaten 177milliliters

all-purpose flour 4teaspoons

About kosher salt, divided 2Tbsps

fresh lemon juice 8servings

Lemony Mayo 6Tbsps

About extra-virgin olive oil, divided 24larges

24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on 946milliliters

arugula or tender watercress sprigs

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.