Panko Crusted Shrimp with Chive Aioli

Panko Crusted Shrimp

Panko Crusted Shrimp

I suppose the thing I’m learning about life is that it’s always changing, and that things can’t always stay the same. When I became a mother I was very comfortable in that role, and I believed that my job as nurturer, caretaker, maid, cook and pain-in-the-ass, would go on forever. However, it seems that both of my sons are ready to cut the proverbial apron strings. I don’t think I’m ready to let go yet. My mind is overwhelmed with thoughts of how will they navigate the world without me telling them what to do. Will they remember to brush their teeth?

What has brought on all this unwanted anxiety, was the trip I made today with my youngest son to look at a school and an apartment in a beautiful college town about an hour from our house. I was so excited for him, and the adventure that was ahead of him. ┬áIf I’ve done my job well, he will be able to venture out into the world and do just fine. I know I’m not the first middle-aged broad to go through this, I just didn’t realize it would happen this quickly. But it did.

So what, you may ask, does all this have to do with shrimp? ┬áNothing much really. As it is now, the boys are rarely home to eat dinner, and usually never at the same time. But yesterday, they were both home for family dinner and they asked if I would make fried shrimp. Well, that’s my job, and I aim to please. So, here’s the panko crusted shrimp dish I made for them. I highly suggest you make the chive aioli. It’s cool and creamy, and a little lemon-y, and a really nice contrast to the crunchiness of the shrimp.

Panko Crusted Shrimp

Panko Crusted Shrimp with Chive Aioli

From Cooking Light

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Fried Shrimp

Note: I suggest buying large shrimp instead of extra large; as the extra large tend to be tougher and have a little less flavor.

Panko Crusted Shrimp

Recipe: Intermediate

55 thoughts on “Panko Crusted Shrimp with Chive Aioli

    1. It’s funny Jennifer, my parents were sad when I left for college, and then I came back home and stayed another four years. Then I think they were really sad! I always appreciate your comments!

      1. As with any loved ones, absence always makes the heart grow fonder, right? When I came back from London I moved in with my parents for a few months (my dad knows the exact number of days), and two days after I moved out they remodeled that room right out of existence! I think it was a hint… ;)

  1. Oh, I hear you about the whole college transition. I have so many emotions just like you. I have thoroughly enjoyed my “stay at home” mom years. I know my daughter is capable and I am working hard on the process of letting go. I am thrilled, however, that she chose a college only 3 hours away instead of a flight away!! My son, is 15 and has to be reminded to do just about EVERYTHING. I can’t even begin to imagine him functioning in college. I’ve heard its a boy thing. I wonder if I will have to call and remind him to “put on antiperspirant”!!

  2. I love the way you’ve presented the shrimp. Super elegant.

    I cannot say that I know exactly how you feel, but I know this for sure, my mother felt exactly so when she and my dad accompanied me to check out colleges.

  3. The shrimp look fantastic and i will try them this week. Thanks so much for the story, i too have a son leaving in 2 weeks. It sounded so familiar!

  4. YUM! These look beautiful! I’ll definitely be giving these a try sometime soon.

    ps – I am so impressed with the bounty that you baked for the bake sale! Everything looked delicious :)

  5. Thanks Sheryl:
    Now I am starving. I have a proposition for you. Next time you are missing your sons, make the shrimp for me. Yummy! Looks amazing!

  6. Wow! I know this post if from some time back (but that’s) what I love about re discovering food blogs. These shrimp look incredible and that perfect little bamboo twist through the centre is the ultimate touch. I love Panko and shrimp with that lovely little mayo is a winner. Definitely!

  7. I have made this twice and its been a huge hit. I love the chive ailoli on top of everything. It tastes like a better, milder tartar sauce.
    LOVE LOVE LOVE

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