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

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat a fryer to 375 degrees F.
  2. 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.
  3. 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.

3-2-1 Sauce:

  1. 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:

  1. 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.

Cook’s Note

Wine Suggestion: Albert Boxler Gewurztraminer, 1994