1/2 c all-purpose flour
1 1/4 tsp Creole seasoning (such as Tony Chachere's)
1/8 tsp salt
1/4 c fat-free buttermilk
3/4 c dry breadcrumbs
1 lb peeled and deveined large shrimp
1/4 c vegetable oil
2 tbsp mayonnaise
- Combine flour, 1 tsp Creole seasoning, and salt in a shallow dish. Pour buttermilk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake of excess breading.
- Heat a large nonstick skillet over medium-high heat. Add half of the oil to pan and bring up to temperature. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
- Combine mayonnaise and remaining Creole seasoning in a small bowl. Serve Creole mayonnaise with shrimp.