Spicy Garlic Camarones Empanizados with Herb Aioli
Spicy Garlic Camarones Empanizados with Herb Aioli
Ingredients
For the Shrimp
- 12 jumbo shrimp, peeled and deveined
- 1/2 teaspoon Chef Merito garlic salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Breading
- 1 cup all-purpose flour
- 2 eggs
- 1 pinch salt
- 1 1/2 cups Chef Merito spicy bread crumbs
For Frying
- 3 cups canola oil, as needed for frying
For the Herb Aioli
- 2 tablespoons mayonnaise
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon honey
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh parsley, finely chopped
Instructions
- 1
Prepare the shrimp: Ensure the jumbo shrimp are peeled and deveined. Pat them very dry with paper towels. This is crucial for crispy breading.
⏱️ 5 min
- 2
Season the shrimp: Lightly season both sides of the dried shrimp with Chef Merito garlic salt, garlic powder, and white pepper.
⏱️ 2 min
- 3
Set up breading stations: Place the all-purpose flour in a shallow bowl. In a second shallow bowl, whisk together the 2 eggs and a pinch of salt until well combined. In a third shallow bowl, add the Chef Merito spicy bread crumbs.
⏱️ 3 min
- 4
Bread the shrimp: Take one seasoned shrimp and dredge it thoroughly in the flour, shaking off any excess. Next, dip the floured shrimp into the egg wash, ensuring it's fully coated and allowing any excess egg to drip off. Finally, transfer the egg-washed shrimp to the spicy bread crumbs, pressing gently to ensure a complete and even coating. Repeat this process for all 12 shrimp.
⏱️ 10 min
- 5
Prepare the aioli: In a small bowl, combine the mayonnaise, fresh lemon juice, lemon zest, salt, black pepper, and honey. Stir well. Add the finely chopped fresh dill, chives, and parsley, mixing until all ingredients are thoroughly combined. Set aside.
⏱️ 5 min
- 6
Fry the shrimp: Heat the canola oil in a large, deep skillet or Dutch oven over medium heat until it reaches approximately 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 3 min•🌡️ 350
- 7
Cook the shrimp: Carefully place a few breaded shrimp into the hot oil, being careful not to overcrowd the pan. Fry for about 45 seconds per side, or until golden brown and crispy. The shrimp cook quickly, so watch them closely.
⏱️ 5 min
- 8
Drain and serve: Using tongs or a slotted spoon, remove the fried shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining shrimp. Serve immediately with the prepared herb aioli for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Camarones Empanizados with Herb Aioli
For the Shrimp
- 12 jumbo shrimp, peeled and deveined
- 1/2 teaspoon Chef Merito garlic salt, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Breading
- 1 cup all-purpose flour
- 2 eggs
- 1 pinch salt
- 1 1/2 cups Chef Merito spicy bread crumbs
For Frying
- 3 cups canola oil, as needed for frying
For the Herb Aioli
- 2 tablespoons mayonnaise
- 1/2 lemon, juiced
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon honey
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon fresh parsley, finely chopped
Instructions
- 1
Prepare the shrimp: Ensure the jumbo shrimp are peeled and deveined. Pat them very dry with paper towels. This is crucial for crispy breading.
⏱️ 5 min - 2
Season the shrimp: Lightly season both sides of the dried shrimp with Chef Merito garlic salt, garlic powder, and white pepper.
⏱️ 2 min - 3
Set up breading stations: Place the all-purpose flour in a shallow bowl. In a second shallow bowl, whisk together the 2 eggs and a pinch of salt until well combined. In a third shallow bowl, add the Chef Merito spicy bread crumbs.
⏱️ 3 min - 4
Bread the shrimp: Take one seasoned shrimp and dredge it thoroughly in the flour, shaking off any excess. Next, dip the floured shrimp into the egg wash, ensuring it's fully coated and allowing any excess egg to drip off. Finally, transfer the egg-washed shrimp to the spicy bread crumbs, pressing gently to ensure a complete and even coating. Repeat this process for all 12 shrimp.
⏱️ 10 min - 5
Prepare the aioli: In a small bowl, combine the mayonnaise, fresh lemon juice, lemon zest, salt, black pepper, and honey. Stir well. Add the finely chopped fresh dill, chives, and parsley, mixing until all ingredients are thoroughly combined. Set aside.
⏱️ 5 min - 6
Fry the shrimp: Heat the canola oil in a large, deep skillet or Dutch oven over medium heat until it reaches approximately 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 3 min•🌡️ 350 - 7
Cook the shrimp: Carefully place a few breaded shrimp into the hot oil, being careful not to overcrowd the pan. Fry for about 45 seconds per side, or until golden brown and crispy. The shrimp cook quickly, so watch them closely.
⏱️ 5 min - 8
Drain and serve: Using tongs or a slotted spoon, remove the fried shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining shrimp. Serve immediately with the prepared herb aioli for dipping.
⏱️ 2 min