epicurious
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
👥 40 Servings⏱️ Prep & Cook: 25 min👤 Elyse Inamine📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
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.
(240 ml) Kewpie Mayonnaise, plus more for serving1 cup. garlic powder1 tsp(100 g) panko bread crumbs1 cup. (450 g), about 31 to 40, tail-on shrimp, patted dry1 lb
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.
(240 ml) Kewpie Mayonnaise, plus more for serving1 cup(100 g) panko bread crumbs1 cupJapanese barbecue sauce, for servingLemon wedges, for serving
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