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Crispy Baked Breaded Shrimp With Jalapeno Aioli Sauce

Crispy panko crusted baked shrimp served with Jalapeno Aioli, and peppery arugula. You'll fall in love with this recipe. Great for an appetizer or light dinner
Course Main Course Seafood
Cuisine American
Prep Time 7 minutes
Cook Time 10 minutes
Servings 4
Calories 772kcal
Author Lea Ann Brown


  • For The Breaded Shrimp
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup all-purpose flour
  • 4 large egg whites lightly beaten
  • 4 teaspoons kosher salt divided
  • 1/2 tsp. New Mexico Red Chile Powder or Ancho or Cayenne
  • 3 tablespoons canola oil
  • 24 peeled and deveined large raw shrimp 16 to 20 per lb., tails on
  • For The Arugula Salad
  • 4 cups arugula
  • 1 1/2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • Freshly ground black pepper
  • For The Jalapeno Aioli
  • 1 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 large jalapeno pepper diced
  • 1/4 cup cilantro chopped


  • Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour. Lightly beat the egg whites with a fork.
  • Pour 3 tablespoons canola oil into a large rimmed baking pan and spread to cover bottom.
  • Standard Breading Procedure: Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off. This is an important step, too much egg white will result in too much panko. You want a thin layer. Then press the shrimp into panko, gently coating each side.
  • When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in 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 minutes longer.
  • While shrimp are baking, make the arugula salad and the mayo dipping sauce. Mix arugula with lime juice and remaining 2 tablespoons of the olive oil, and salt and pepper to taste.
  • For the Jalapeno Lime Mayo: Mix 1 cup mayonnaise with 1 large chopped jalapeno. About 1/4 cup. Add the juice of one lime, 1/4 cup chopped cilantro and salt and pepper to taste. Stir until well blended. Link To full https://highlandsranchfoodie.com/jalapeno-aioli/
  • Serve shrimp with arugula and and Jalapeno Lime Mayo for dipping.


Link to Jalapeno Aioli
Standard Breading Procedure: Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it's a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean. 
Change it up; Want to get rid of the heat from the Jalapeno pepper? Switch out the jalapeno for 2 Tablespoons fresh lemon juice, 1/2 teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
You'll have a lot of the Jalapeno Aioli left over. Make a burger the next night and top with sliced avocado and a dollop of the aioli.