Panko Shrimp with Aioli Serves 4


2 cups Panko

2 tbsp extra virgin olive oil

1 tsp garlic powder

Kosher salt & fresh ground pepper

2 large eggs

1 lb uncooked jumbo shrimp, peeled and deveined

1 cup flour

2 tbsp light mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha sauce

1 lime, juiced

1 tsp honey

Chopped fresh parsley


Preheat oven to 400º


Place a piece of parchment on a baking sheet and set aside.


In a small bowl, mix the olive oil, panko, and garlic powder. Season with salt and pepper, to taste.


In a medium bowl, whisk the eggs. Place the flour in a pie plate and with a fork or tongs, dredge the shrimp (one at a time) in the flour, dip in the egg and then dredge through to panko until coated.


Place the shrimp on the parchment paper and bake for 12-15 minutes or until the panko is golden brown.


While the shrimp are baking, make the sauce by whisking the mayonnaise, chili sauce, sriracha, lime juice and honey in a small bowl. Season with salt and pepper to taste.


Drizzle the sauce over the shrimp and garnish with the parsley.


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