Best 6 Baked Shrimp Mayo Recipes

SHRIMP PO'BOYS WITH ANGRY MAYONNAISE

Steps:

• For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
• To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
• Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.

EASY BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
• If frozen, thaw the shrimp.
• Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
• Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
• Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
• Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

BAKED SHRIMP MAYO RECIPE - (4.3/5)

Steps:

• Clean and devein shrimp, leave tail on While deveining shrimp, slice shrimp so that you can spread it out flat Add spoonful of mayo on each shrimp covering the entire body of shrimp Sprinkle paprika powder on shrimp Cover entire body of shrimp with bread crumbs Top with fresh black pepper Heat oven on 300 degrees. Bake for 20 minutes. Baked shrimp should still be flatten out when finished, if the shrimp curls then it is overdone.

SHRIMP IN MAYONNAISE

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

BAKED FISH WITH CRISPY HERBED SHRIMP TOPPING

Steps:

• Make the marinade: Whisk together the first four ingredients, adding salt and pepper to taste Place the fish in one layer in a baking dish, skin side up.
• Pour all but 1/4 cup marinade over the fish and let them marinate, covered, in the refrigerator for 3 hours.
• Stir together the shrimp, onion, garlic, parsley, capers, basil, tarragon, crumbs, mayonnaise, Parmesan and the remaining marinade.
• Salt and pepper to taste, and mix until combined well.
• Bake the fillets in the marinade, skin side down, in the middle of a preheated 400 degree oven for 10 minutes.
• Spread evenly with the topping and cook for 10 minutes more, until topping is light golden brown.
• Serve with lemon wedges.