Best Pan Fried Shrimp With Creole Dipping Sauce Recipes

SHRIMP WITH CREOLE SAUCE

Shrimp with Creole Sauce image

Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 large onion, chopped
1/2 cup finely chopped green pepper
1 celery rib with leaves, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/4 cup water
1/4 cup tomato paste
2 tablespoons lime juice
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon ground allspice
36 cooked large shrimp, peeled and deveined

Steps:

In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

PAN-FRIED SHRIMP WITH CREOLE DIPPING SAUCE

Pan-Fried Shrimp with Creole Dipping Sauce image

An easy alternative to deep-fried shrimp and a nice dipping sauce as well

Provided by Daily Inspiration S

Categories Seafood

Time 40m

Number Of Ingredients 10

Ingredients

2 1/4 oz all purpose flour (about 1/2 cup)
1 1/4 tsp salt-free creole seasoning, divided
1/8 tsp salt
1/4 c nonfat milk
3/4 c dry bread crumbs
1 1/2 lb large shrimp, peeled and deveined
3 Tbsp oil of your choicel, divided
2 Tbsp mayonnaise
1 tsp worcestershire sauce
1/4 tsp hot sauce

Steps:

1. Combine flour, 1 tsp. creole seasoning, and salt in a shallow dish. Pour milk in a second shallow dish. Add bread crumbs to a third shallow dish for dredging.
2. Dredge shrimp in flour mixture; then dip in milk. Dredge shrimp again in bread crumbs, shaking off excess breading.
3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tbsp. oil and swirl to coat the pan. Add half of the shrimp and cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
4. Combine mayo, remaining creole seasoning, worcestershire sauce and hot sauce. Mix thoroughly and place in a bowl for serving with the shrimp

PAN-FRIED SHRIMP

Pan-Fried Shrimp image

Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 3

Ingredients

1 1/2 pounds large peeled and deveined shrimp
Coarse salt and freshly ground pepper
2 tablespoons olive oil

Steps:

Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
Serve with Green Curry Cashew Sauce if desired.

IMPRESSIVE CREOLE DIPPING SAUCE

Impressive Creole Dipping Sauce image

Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!

Provided by Miss Annie

Categories Sauces

Time 1h

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 cup mayonnaise
1/3 cup creole mustard
1 tablespoon lemon juice, to taste
1 1/2 teaspoons creole seasoning, to taste

Steps:

Mix Creole mustard with the mayonnaise to taste.
Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
Refrigerate for about 1 hour.

Nutrition Facts : Calories 58.9, Fat 3.4, SaturatedFat 0.2, Sodium 941.3, Carbohydrate 5.5, Fiber 2.8, Sugar 1.1, Protein 3.7

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE

Pan-Fried Shrimp With Creole Mayonnaise image

A Cooking Light Magazine recipe -- a lighter version of fried shrimp and a delicious dipping sauce to go with it.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 ounces all-purpose flour (about 1/2 cup)
1 1/4 teaspoons salt-free creole seasoning, divided (such as Tony Chachere's)
1/8 teaspoon salt
1/4 cup nonfat milk
3/4 cup dry breadcrumbs
1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Steps:

Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.