Popcorn Shrimp with Chili-Lime Dipping Sauce

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I agree with the other reviewers that this breading is just too heavy. The dipping sauce was good. I'd try again with panko. I do like the tip of brushing the baking pan with oil and preheating. Keeps them from getting soggy.

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Okay, so it doesn't taste EXACTLY like fried shrimp, but it's a healthier cooking method, that's just the way it's gotta be folks. I confess to being lazy this time around, I did not make the dipping sauce, and yes the shrimp is too plain with out some sort of complimenting sauce or the like. I instead squeezed the juice of 1 fresh lime all over the shrimp before serving. It was good! And I felt good about eating it =

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The shrimp were dry and the crust was a much too thick. Would have worked better either a light bread crumb or panco crust.
The sauce was not very flavorful, but we added salt which helped.

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The corn meal breading was extremely dry and tasted like cardboard. Dip was ok but needed something too. Sorry Ellie, we usually love your recipes but not this one.

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I thought it was a great way to have shrimp without the use of cooking with any oil. It Tasted great and looked delicious as well.