The first time I had aioli (or allioli) was last year when we visited some relatives in Spain. Aioli is a garlicky Spanish mayonnaise sauce that is usually served with seafood or fried fish. So it’s the perfect sauce for these oven-fried or breaded shrimp. Oven “frying” is a better and much healthier alternative to deep frying and it’s always our preferred choice.
Time: 40 min, Prep: 25 min. Cook: 15 min.
- 1 garlic clove
- 3 Tbsp mayonnaise
- Lemon zest from 1 lemon
- 500 g large shrimp, peeled and deveined, tails intact
- 1 egg
- ¼ dried thyme
- 125 g (1 cup) dried bread crumbs
- 1 Tbsp canola oil
To make the aioli, mince the garlic clove and sprinkle with a pinch of salt. Mash garlic to a paste using the side of a large heavy knife. Stir in the mayonnaise and lemon zest. Chill, covered, until ready to use. If you have the time instead of using store-bought mayo use this recipe to make the aioli. Homemade Spanish aioli from scratch is always better!
Preheat the oven to 400°F (200°C). Lightly oil a baking sheet.
Using a small knife, cut through each shrimp along the outside curve without slicing all the way through. Open the shrimp and press down gently to spread the two sides apart.
Beat the egg with the thyme and a pinch of salt. Holding each shrimp by the tail, dip in the egg, letting the excess drip back into the bowl. Then, place in the crumbs, coating both sides well and shaking off any excess.
Arrange on the prepared baking sheet and drizzle with oil. Bake for about 15 minutes or until the shrimp are opaque throughout and the crumbs are crisp.
Serve with aioli for dipping.
Recipe adapted from Williams-Sonoma Food Made Fast Series, Seafood.