Baked Cornmeal Crusted Shrimp with Lemon Aioli Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine the cornmeal, breadcrumbs, paprika, salt, and pepper.
• STEP 3.Dip each shrimp into the beaten egg, then coat it in the cornmeal mixture, pressing gently to adhere.
• STEP 4.Place the coated shrimp on the prepared baking sheet and repeat with the remaining shrimp.
• STEP 5.Bake for 10-12 minutes, or until the shrimp are cooked through and the coating is crispy and golden.
• STEP 6.While the shrimp are baking, prepare the lemon aioli by combining mayonnaise, lemon juice, garlic, salt, and pepper in a small bowl.
• STEP 7.Serve the baked shrimp hot with the lemon aioli on the side for dipping.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to pat the shrimp dry before coating them to ensure the coating sticks well.
• For extra crunch, you can double coat the shrimp by dipping them in the beaten egg and cornmeal mixture twice.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the cornmeal mixture.

Storage and Serving

• Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the shrimp in a preheated oven at 350°F (175°C) for about 5-7 minutes until heated through.
• Serve the reheated shrimp with fresh lemon wedges and additional lemon aioli for dipping.