Firecracker Shrimp Skewers with Cilantro-Lime Aioli

Allergens

Shellfish, Eggs

Ingredients

• 24 large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup all
• purpose flour
• 2 large eggs
• Canola oil, for frying
• Wooden or metal skewers For the Cilantro
• Lime Aioli:
• 1 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Prepare the Cilantro Lime Aioli by whisking together mayonnaise, cilantro, lime juice, garlic, salt, and pepper in a small bowl. Cover and refrigerate until ready to serve.
2. In a shallow dish, combine panko breadcrumbs with your favorite spice blend (e.g., paprika, cayenne, garlic powder, onion powder). In another shallow dish, place flour seasoned with salt and pepper. In a third shallow dish, whisk eggs with 1/4 cup water.
3. Thread shrimp onto skewers, making sure not to overcrowd them. Dip each skewer into the flour mixture, then the egg mixture, followed by the panko mixture, pressing gently to adhere. Place prepared skewers on a tray and refrigerate for 15 minutes to help the breading set.
4. In a large pot or deep fryer, heat about 2 inches of canola oil to 350°F (175°C). Fry skewers in batches until golden brown and cooked through, about 3 4 minutes per batch. Remove from oil and drain on paper towels.

Chef’s Insight

The secret to perfect frying is maintaining the oil temperature and not overcrowding the pan.

Notes

For a spicy kick, add crushed red pepper flakes to the panko breading mix.