Makes 4 servings (serving size: about 5 ounces of shrimp + 2 teaspoons creole mayonnaise)
2.25 ounces all-purpose flour (about 1/2 cup)
1-1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
1/8 teaspoon salt
1/4 cup fat-free milk
3/4 cup dry breadcrumbs
1-1/2 pounds peeled and deveined large shrimp
3 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1. Combine flour, 1 teaspoon 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.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.
**Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.
Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.