Shrimp popcorn with lime dip sauce and Chile

Shrimp Popcorn is a popular appetizer of Cajun cuisine in the South of the USA. It combines the tastes traditional for this region: seafood, hot spices, corn. For cooking small shrimps are used, which are fried in a crispy breaded and eaten like popcorn. This recipe offers less high-calorie shrimp, which instead of deep-fried will be fried in oven in grill mode. Peeled shrimp first toss in mixtures of wheat flour with spices, then dipped in egg whites, and crumbled again in cornmeal breading. After baking they are very tasty and crispy. Serve them with yogurt sauce with lime and chili peppers. Nutritional Information one serving: (total Calories 210, total fat 8 g., saturated fats g., proteins 15 g., carbohydrates 18 g. fiber, g., cholesterol mg., натрий мг., сахар г. Time: 48min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Dip sauce

• 1/3 Art. low fat greek yogurt
• 2 tbsp. l mayonnaise
• 1 tbsp. l lime juice (about half lime)
• 0.5 tsp ancho powder
• 1 zest zest

Shrimp

• 0.5 tbsp. flour
• 1 tsp ancho powder
• 1 tsp garlic powder
• 3/4 tsp salt
• Squirrel 4 eggs
• 3/4 Art. cornmeal
• 1/4 tsp black pepper
• 450 gr medium rock shrimp (90/100), peeled and washed
• 2 tbsp. l rapeseed oil

Recipes with similar ingredients: yogurt, mayonnaise, lime, pepper ancho, flour, garlic powder, eggs, corn flour, shrimp

Recipe preparation:

1. Deep Sauce:

   If you use regular yogurt, put it in a sieve, covered with paper towel. Set the sieve over the bowl and let the yogurt drain for 20 minutes.

2. Put yogurt, mayonnaise, lime juice, powder in a small bowl stir the lime and zest and mix well.

3. Cook the shrimp:

   In a shallow bowl, pour flour, chili powder, garlic powder and 0.5 tsp salt and stir with a fork. Put the egg whites in another a shallow bowl and whisk lightly. Pour into a third bowl corn flour, 1/4 tsp salt and black pepper and mix with a fork. Roll the shrimp a few at a time in flour to good to cover them. Shake off excess flour, then dip the shrimp in egg whites. Transfer to corn mixture and roll to cover on all sides. Place the breaded shrimp on a baking sheet or on a sheet of parchment paper and repeat the same with the remaining shrimp.

4. Preheat the oven in grill mode. Grease a large baking sheet oil and heat it in the oven under the heating element in within 3 minutes. Remove from the oven and quickly spread on it in one layer of shrimp. Sprinkle with a cooking spray. Lay the shrimp into the oven and grill until golden crisp, about 5 minutes. Serve the prawns with dip sauce.