The polenta coating on these fried shrimp makes a shell-like exterior that is just irresistible. I like this with honey mustard for dipping; but if you want to dip yours in marinara or even ketchup, you have my permission. Don’t worry about the paprika; it gives a bit of color but not any heat.
Recipe information
Yield
4 to 6 servings
Ingredients
Polenta-Crusted Shrimp
Honey Mustard Sauce
Preparation
To Make the Shrimp
Step 1
Position an oven rack in the center of the oven and preheat to 475°F. Coat a baking sheet liberally with vegetable cooking spray.
Step 2
Put the flour in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta and paprika in a medium bowl. Working in batches, dredge the shrimp in the flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture.
Step 3
Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes, until crisp and golden. Sprinkle with the kosher salt.
To Make the Sauce
Step 4
Combine the honey mustard ingredients in a small bowl and stir until smooth. Serve the shrimp with little dishes of sauce for dipping.
