Shrimp With Spicy Garlic Mayo and Breadcrumbs

When you're having a cocktail party, you want to serve appetizers that engage your guests, and get them fired up about what's to come.  And the elegance of the shrimp, the complex flavors of the dip, and crunch of the tasty breadcrumbs do just that.  Plus you never have to worry about this appetizer getting soggy like traditional breaded apps.


Shrimp With Spicy Garlic Mayo and Breadcrumbs

Shrimp With Spicy Garlic Mayo and Breadcrumbs

  • 1/4 Cup Olive Oil
  • 4 Tbs Minced Garlic
  • 2 Tsp Cornstarch
  • 4 Slices Hearty White Sandwich Bread 
  • 1 Tbs Olive  Oil
  • 1 Cup Mayonnaise
  • 1/3 Cup Chopped Fresh Cilantro
  • 1/4 Cup Finely Chopped Scallion
  • 1 Tbs Fresh Lime Juice
  • 1 Tbs Minced Jalapeno
  • 2 Lbs. Tail-On Jumbo Shrimp, Shelled and Deveined



  1. Heat the 1/4 cup olive oil in a small wok or saucepan over high heat until shimmering hot.
  2. In a small bowl, mix the garlic with the cornstarch and a pinch of salt. Shake the bowl until there isn't any excess cornstarch.  
  3. Fry the garlic in the oil, stirring gently, until the garlic is light golden brown, about 1 minute.
  4. Put the garlic on a paper-towel lined plate to absorb the excess oil, and cool to room temperature.  
  5. Heat the oven to 275 degrees F.  Pulse the bread in a food processor until the crumbs are uniform in size. 
  6. In a large bowl, mix the crumbs with the olive oil until even coated. (Really easy if you use your fingers!)
  7. Transfer the crumbs to a foil-lined baking sheet and bake, stirring once or twice, until golden brown, approximately 20 minutes. 
  8. Let the crumbs cool to room temperature, and then transfer them to a medium, shallow serving bowl and stir in 2 Tsp of the reserved fried garlic.  (Save the remaining garlic for the mayo.)

Spicy Mayo:

  1. In a small bowl, mix the mayonnaise, cilantro, scallion, jalapeno, lime juice, 1 teaspoon salt, and the remaining fried garlic.  
  2. Transfer to a small serving bowl.

Ready to Serve:

  1. Cook the shrimp if they're not already cooked, and let them cool for 10 minutes.
  2. Transfer the shrimp to a platter and serve them slightly warm or room temperature with mayo and breadcrumbs.

Tip: You can make the breadcrumbs and mayo up to 1 day ahead of time.  Just store each separately in airtight containers, refrigerating the mayo.