Popcorn Shrimp with Chili-Lime Dipping Sauce

  1. If using regular yogurt, place it in a strainer lined with a paper towel.
  2. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
  3. Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate.
  4. Set aside.
  5. Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate.
  6. Place egg whites in another shallow bowl and beat lightly.
  7. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate.
  8. Toss the shrimp, a few at a time, in flour until well coated.
  9. Shake off excess flour, then dip in egg whites.
  10. Transfer to cornmeal mixture and toss to cover all sides.
  11. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
  12. Preheat broiler.
  13. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes.
  14. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet.
  15. Spray with cooking spray.
  16. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
  17. Serve shrimp with dipping sauce.
  18. Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce
  19. Per Serving:
  20. Calories 210; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 1.5 g) ; Protein 15 g; Carb 18 g; Fiber 1 g; Cholesterol 90 mg; Sodium 360 mg

yogurt, mayonnaise, lime juice, ancho chili powder, lime, allpurpose, ancho chili powder, garlic, salt, egg whites, cornmeal, black pepper, rock shrimp, canola oil, cooking oil

Taken from www.foodnetwork.com/recipes/ellie-krieger/popcorn-shrimp-with-chili-lime-dipping-sauce-recipe.html (may not work)

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