Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) paprika
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups (120g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (60ml) vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) lemon zest
  • 1/4 teaspoon (1.25g) salt
  • 1/8 teaspoon (0.625g) black pepper

Instructions:

  1. Pat shrimp dry with paper towels, season with salt, pepper, garlic powder and paprika.
  2. Place flour in the first dish, beaten eggs in the second, and panko breadcrumbs mixed with Parmesan cheese in the third.
  3. Dredge each shrimp in flour, dip in egg, then coat evenly with panko mixture. Ensure shrimp is fully coated with breadcrumbs.
  4. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper. Refrigerate until serving.
  5. Heat vegetable oil in a large skillet over medium-high heat.
  6. Carefully place breaded shrimp in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through.
  7. Remove shrimp from skillet and place on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with lemon-garlic aioli.