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A recipe for Cornmeal Crusted Mustard Shrimp. Cornmeal Crusted Mustard Shrimp with a triple blanched Garlic Aioli. Crunchy Cornmeal Crusted Mustard Shrimp recipe with an aioli.

I went to Portland this weekend for quick 1.5 day trip. A total surprise to me, and it was kind of in celebration of my birthday. I really don’t like getting super really scary close to 30 in age, so birthdays now have just become a date to look forward to and be depressed about. Anyway, obviously in Portland I just ate a lot of food, felt really overly full and tried to understand why I do this to my self. Why do I eat so much that when we get back to the hotel it is so uncomfortable I want to cry? I think this is what being pregnant must feel like, a little. Portland was fun, I want to go back and experience more of it.  We had quite a bit of seafood while we were there, in so many different forms I feel totally inspired. That is why today I happy we are sharing this great Cornmeal Mustard Shrimp recipe with you. I am a big fan of cornmeal because of texture, and because of corn dogs. Mustard is something I grew up really not liking, but as an adult, I really love it. These two things married with shrimp it becomes one of those killer must try appetizer situations. I hope you all agree.
♥ Teri

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Cornmeal Crusted Mustard Shrimp with Triple Blanched Garlic Aioli
Serves 4 to 6

triple blanched garlic aioli:
6 cloves garlic
1/2 cup mayonnaise
2 tablespoons sour cream
1/2 lemon, juiced
salt and pepper to taste
2 1/2 tablespoons Dijon mustard, divided
2 teaspoons lemon juice
1 teaspoon fresh oregano, minced
1/2 teaspoon honey
1/2 lb. shrimp (21-26 count), shelled with tails intact, deveined and cleaned
3/4 cup all purpose flour
1 egg, lightly beaten
1 cup medium to finely ground cornmeal (depending on preference)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 lemon, thinly sliced
vegetable oil for frying

1. Preheat oil to 350°F.
2. For aioli: Bring a small pot of water up to a boil. Blanch garlic cloves for about 1 minute. Remove from water and place cloves into an ice bath, about 2 minutes. Repeat two more times until garlic has softened in both texture and flavor. Place garlic and remaining aioli ingredients into a mixing bowl and whisk together. Set aioli aside until ready to use.
3. For shrimp: Place 2 tablespoons mustard, lemon juice, oregano and honey into a medium mixing bowl and whisk together. Add shrimp and toss together until well coated. Cover and refrigerate for 30 minutes, then season with salt and pepper.
4. In a mixing bowl combine cornmeal, garlic powder, onion, powder, salt, smoked paprika, black pepper, and cayenne pepper. Stir together.
5. Combine egg and remaining mustard and whisk together.
6. Pat excess marinade off shrimp and dredge in flour followed by the egg mixture and finally the cornmeal mixture until fully coated. Still aside on a baking sheet until all shrimp have been coated and repeat with lemon slices.
7. Fry shrimp and lemons for 4 to 6 minutes or until golden brown. Drain onto a paper towel and lightly season with salt and pepper. Serve immediately with triple blanched garlic aioli.

  1. PolaM Not Specified Not Specified

    I love how you added mustard to the batter! Must be deliciously spicy!

  2. Melissa Not Specified Not Specified

    Would it be ok to bake these?

    • Jenny Park Not Specified Not Specified

      Yes, totally…I would bake them in the oven at 375 degrees F (for about 20 to 22 minutes) just make sure to coat each of your shrimp/lemons in a good amount of cooking spray (PAM) and to flip them in the oven, half way through the baking process. Good luck!

      • Jenn Not Specified Not Specified

        Just made them in the oven, exactly as you suggested above in terms of temp and time. They were awesome!!!

  3. taylor (flour, water, dirt & rain) Not Specified Not Specified

    looks delish! im curious as to why you triple blanch the garlic? is it to mellow the flavour or for texture reasons? t

    • Jenny Park Not Specified Not Specified

      Triple blanching the garlic removes the “raw” garlic taste, without dulling the natural garlic flavor…it’s really awesome :) the garlic also becomes soft enough to easily make into a smooth paste with the back of a fork!

  4. CateyLou Not Specified Not Specified

    Mmm these look great! And you are not alone in eating so much that you feel uncomfortable – that’s what vacation is about, right?

  5. Tahny Not Specified Not Specified

    Ok so here’s the deal; I love mustard, and love cornmeal! Great recipe!

  6. Teresa Not Specified Not Specified

    This cornmeal mixture is my new go-to dredging mix. I added dry mustard and a small amount of light brown sugar to replace the prepared mustard and honey.

  7. Mimi Not Specified Not Specified

    These look great. I’m so glad you didn’t deep fry the shrimp!

  8. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    Oh baby! These look so spicy and crunchy! I love it. I also eat so much while on vacation. I ruined a last night of a trip with my husband by downing a pizza pan worth of nachos with him along with a pitcher of margaritas. We were so full we both felt sick. That is the worst feeling ever!

  9. Brenna@Domestic Charm Not Specified Not Specified

    oooh! Can’t wait to try these! I love the crunch of cornmeal!

  10. Natalie Webb Not Specified Not Specified

    Sitting a mere 25 days away from turning 30, I feel ya. Everyone tells you that it’s just a number and not to freak out about it, but it’s a big milestone, you know? In your 20s you can still feel like you’re young folk a little, but at 30, it’s adultsville. I have been an independent adult for a really long time, but 30 makes it official, and dammit, it’s weird. I’ll let you know how it goes. In the meantime, I want me some shrimp. And bacon jam. Yum.

  11. amy @ southern sweets and eats Not Specified Not Specified

    I’m on a mission to make my husband like shrimp since it’s one of my favorites. I might have to try these since he is way into mustard on anything. Thanks!

  12. PINGBACK: Shrimp-ing Your Way To A Very Appetizing Meal | Easy Appetizer Ideas

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