Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

Total Time:
30 min
20 min
10 min

4 servings

  • 20 large shrimp, peeled to the tail, de-veined
  • 1 cup all-purpose flour
  • 1 teaspoon black pepper (mixed with flour)
  • 3 eggs lightly beaten
  • 1 cup cornmeal
  • Salt and black pepper
  • 3 -2-1 Sauce, recipe follows
  • Chayote Salad, recipe follows
  • 3-2-1 Sauce:
  • Canola oil, for sauteing
  • 2 jalapenos, seeded and julienned
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1/6 cup sugar
  • 1/2 cup rice vinegar
  • 1/3 cup soy sauce
  • 2 medium tomatoes, 1/4-inch dice
  • 2 tablespoons butter
  • Salt and black pepper
  • Chayote Salad:
  • 1 tablespoon Dijon mustard
  • 2 limes, juiced
  • 1/4 cup canola oil
  • 2 limes, juiced and zested
  • Salt and pepper
  • 2 chayotes, peeled and fine julienned
  • 3 scallions, 1/16-inch sliced, green part only
  • Preheat a fryer to 375 degrees F.

  • Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.

  • On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.

  • Wine Suggestion: Albert Boxler Gewurztraminer, 1994

3-2-1 Sauce:
  • In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.

Chayote Salad:
  • In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.

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