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

Howard L. Puckett
Yield Makes 4 servings


  • 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
  • Red Pepper-Chipotle Dipping Sauce
  • Garnish: lemon wedges, fresh cilantro

How to Make It

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

  2. 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.

  3. 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.