Toasted Panko & Lemon Zest crusted Jumbo Tiger Shrimp w/ Chili-Lime Aioli

  • Culinary
  • >
  • Recipes
  • >
  • Toasted Panko & Lemon Zest crusted Jumbo Tiger Shrimp w/ Chili-Lime Aioli

Toasted Panko & Lemon Zest crusted Jumbo Tiger Shrimp w/ Chili-Lime Aioli

Ingredients:

(Yield 4)

12 Jumbo Tiger Shrimp (de-shelled, deveined, tail on)
4 eggs
½ cup of milk
1 cup of panko
1 bunch of parsley
2 tbsp mayonaisse
1 red chili (destemmed)
1 lemon (zested)
1 lime (zested)
¼ cup vegetable oil

Place flour into a dish and season with salt and pepper. In a separate bowl beat eggs with milk and add chopped parsley. Zest ½ a lemon and add to the panko in another bowl.

Fully coat the shrimp one by one in the flour, the egg mixture, then the panko and lay on a tray or plate.

In a medium or large frying pan on MED heat (if cooked on med-hi the outside will burn by the time the shrimp is cooked) add enough vegetable oil to just barely coat the bottom of the pan. Fry the shrimp on each side for 2-2.5 minutes or until perfectly golden brown and repeat on other side. Lay on paper towel to remove any excess oil. Serve shortly after.

For the aioli finely chop the red chili and add to the mayonnaise with the zest of half a lime. Season with salt and pepper and serve with shrimp.

Credits: Chef Devan