Crispy Shrimp with Arugula and Lemony Mayo

Crispy Shrimp with Arugula and Lemony Mayo
Photo by James Baigrie


  • 4 large egg whites, lightly beaten
  • About 5 ½ tbsp. extra-virgin olive oil, divided
  • 1 ½ tablespoons fresh lemon juice
  • Freshly ground black pepper
  • 24 peeled and deveined large raw shrimp (16 to 20 per lb.), tails on
  • ¾ cup all-purpose flour
  • 4 cups arugula or tender watercress sprigs
  • + 4 more ingredients
    • About 4 tsp. kosher salt, divided
    • 1 ½ cups plain dried bread crumbs or panko (Japanese bread crumbs)
    • ½ teaspoon cayenne (optional)
    • Lemony Mayo

1. Preheat oven to 475°. 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.2. 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 i...

View full recipe at My Recipes


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