Cornmeal-Cumin-crusted Shrimp with Red Pepper-Chipotle Dipping Sauce

Coastal Living
Cornmeal-Cumin-crusted Shrimp with Red Pepper-Chipotle Dipping SauceRecipe
Howard L. Puckett
Makes 4 servings


+ Add To Shopping List
1 1/4 pounds large unpeeled fresh shrimp
1/3 cup cornstarch
1 teaspoon salt
3 large egg whites
1 1/2 tablespoons minced chipotle peppers in adobo sauce
1 cup yellow cornmeal
2 tablespoons ground cumin
Peanut oil
Garnish: lemon wedges, fresh cilantro


Peel shrimp, and devein, if desired; set aside.

Combine cornstarch and salt in a large zip-top plastic bag. Whisk together egg whites and peppers in a shallow dish. Combine cornmeal and cumin in a shallow dish.

Place shrimp in bag with cornstarch mixture; shake to coat well. Dip in egg white mixture, and roll in cornmeal mixture. Fry shrimp, in batches, in 2 inches hot oil (350°) until golden. Serve with Red Pepper-Chipotle Dipping Sauce, and garnish, if desired.

Created date

October 2004