Crispy Shrimp Cutlets with Zesty Lemon Sauce
Perfect for a Quick Meal or Appetizer: Shrimp Cutlets with Refreshing Lemon Sauce
Savor the delightful combination of sweet, succulent shrimp coated in a crispy panko crust, perfectly complemented by a vibrant, zesty lemon sauce. This dish offers a wonderful balance of textures and flavors – the satisfying crunch of the cutlet gives way to tender shrimp, while the bright, tangy lemon sauce cuts through any richness, making it incredibly addictive. It’s a crowd-pleaser that appeals to both children and adults alike, making it an ideal choice for a quick lunch, a special dinner, or even as a party appetizer. Experience the magic of this simple yet elegant dish!
Shrimp Cutlets Ingredients- 10 large shrimp, peeled and deveined
- 2 lemons
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for deep-frying
- Salt to taste
- Black pepper to taste
Lemon Sauce Ingredients- 5 tablespoons mayonnaise
- 1/3 cup fresh lemon juice (from about 1 lemon)
- 1 teaspoon lemon zest (finely grated lemon peel)
- 1 tablespoon honey or agave nectar
- 1 pinch salt
- A sprinkle of dried parsley
- 5 tablespoons mayonnaise
- 1/3 cup fresh lemon juice (from about 1 lemon)
- 1 teaspoon lemon zest (finely grated lemon peel)
- 1 tablespoon honey or agave nectar
- 1 pinch salt
- A sprinkle of dried parsley
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash the shrimp thoroughly. For the lemons, one will be juiced, and the other will be zested and potentially used for garnish. Ensure your eggs are at room temperature for better coating.
Step 2
Crack the two eggs into a shallow bowl and whisk them until well combined and slightly frothy. In a separate plate or shallow bowl, place the flour. On another plate, spread out the panko breadcrumbs.
Step 3
Peel the shrimp, leaving the tail on for presentation if desired. Make a shallow cut along the back of each shrimp and carefully remove the dark vein using a toothpick. To help the shrimp fry up straight and evenly, you can make a few shallow cuts on the underside of the shrimp, then gently bend them slightly. For added stability and easier handling during frying, insert one skewer or sturdy toothpick horizontally through the tail end and another through the head end of about 5-6 shrimp. Season the prepared shrimp lightly with salt and black pepper.
Step 4
Lightly pat the seasoned shrimp dry with a paper towel. Dredge each shrimp in the flour, ensuring it’s lightly and evenly coated. Tap off any excess flour.
Step 5
Next, dip the floured shrimp into the beaten egg mixture, allowing any excess egg to drip off. Ensure the shrimp is fully coated in the egg wash.
Step 6
Transfer the egg-coated shrimp to the plate of panko breadcrumbs. Press gently to adhere the breadcrumbs all over the shrimp, ensuring a thick, even coating. Turn and coat the other side.
Step 7
For an extra crispy crust, gently press the panko onto the shrimp with your hands. This helps the breadcrumbs adhere firmly, resulting in a beautifully crunchy texture once fried.
Step 8
Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat to approximately 350°F (175°C). Carefully place the breaded shrimp into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for about 2-3 minutes per side, or until golden brown and crispy. Turn them gently as needed to ensure even cooking.
Step 9
Once golden brown and cooked through, remove the shrimp cutlets from the hot oil using a slotted spoon or spider strainer. Place them on a plate lined with paper towels to drain any excess oil. Carefully remove the skewers or toothpicks.
Step 10
Now, let’s make the lemon sauce. Juice one of the lemons (you should get about 1/3 cup). Pour the fresh lemon juice into a small bowl containing the mayonnaise.
Step 11
Finely grate the zest from the second lemon, being careful to only get the yellow part and avoid the bitter white pith. Add the lemon zest to the mayonnaise and lemon juice mixture. This adds a wonderful aromatic quality and a bright citrus note.
Step 12
Stir in the honey (or agave nectar) and a pinch of salt. Whisk everything together until the sauce is smooth and well combined. Taste and adjust the sweetness or saltiness as needed. For a touch of color and flavor, stir in the dried parsley.
Step 13
Arrange the golden-fried shrimp cutlets on a serving plate. Generously drizzle the prepared lemon sauce over the shrimp. For an elegant garnish, sprinkle with a little more parsley and top with some thinly julienned lemon peel (optional). Your delicious Shrimp Cutlets with Lemon Sauce are ready to be enjoyed!
