Popcorn Shrimp with Chili-Lime Dipping Sauce

  • Level: Easy
  • Total: 48 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 8 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

Dipping Sauce:

1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt

2 tablespoons mayonnaise

1 tablespoon lime juice (about 1/2 lime)

1/2 teaspoon ancho chili powder

1 lime, zested

Shrimp:

1/2 cup all-purpose flour

1 teaspoon ancho chili powder

1 teaspoon garlic powder

3/4 teaspoon salt

4 egg whites

3/4 cup cornmeal

1/4 teaspoon black pepper

1 pound medium rock shrimp (90 to 100 count), shelled and cleaned

2 tablespoons canola oil

Spray cooking oil

Directions

Dipping sauce:

If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.

Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.

Prepare the Shrimp:

Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Serve shrimp with dipping sauce.

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