Oven-Fried Shrimp

Name: Oven-Fried Shrimp
Total time: 25 min
Yield: 40 servings
Ingredients: 1 cup (240 ml) Kewpie Mayonnaise, plus more for serving; 1 tsp. garlic powder; ½ tsp. white pepper; ½ tsp. kosher salt; 1 cup (100 g) panko bread crumbs; 1 lb. (450 g), about 31 to 40, tail-on shrimp, patted dry; Japanese barbecue sauce, for serving; Lemon wedges, for serving

Total time: 25 min
servings: 40 servings
Dish type: Other

Contains crustaceansPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeHalal : to verify

Ingredients

servings

1 tasse (240 ml) Kewpie Mayonnaise, plus more for serving
1 c. à café garlic powder
0,5 c. à café white pepper
0,5 c. à café kosher salt
1 tasse (100 g) panko bread crumbs
1 lb (450 g), about 31 to 40, tail-on shrimp, patted dry
Japanese barbecue sauce, for serving
Lemon wedges, for serving

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Method

1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2
In a medium bowl, mix 1 cup (240 ml) Kewpie Mayonnaise, 1 tsp. garlic powder, ½ tsp. white pepper, and ½ tsp. kosher salt until well combined. Place 1 cup (100 g) panko bread crumbs in a separate shallow dish for dredging.
3
Working one at a time, dip 1 lb. (450 g), about 31 to 40, tail-on shrimp, patted dry, into the mayonnaise mixture to coat evenly, then roll in the panko to cover completely. Place the coated shrimp on the prepared baking sheet.
4
Bake for 10 minutes, until the panko is lightly browned.
5
Carefully transfer the warm shrimp to a serving plate using a fish spatula.
6
Serve immediately with Japanese barbecue sauce and Kewpie Mayonnaise for dipping, along with lemon wedges.

Source : epicurious

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