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.
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