Popcorn Shrimp with Chili-Lime Dipping Sauce

Ingredients

• 0.5 teaspoon ancho chili powder 
• 1 teaspoon ancho chili powder 
• 0.3 teaspoon pepper black
• 2 tablespoons canola oil 
• 0.8 cup cornmeal 
• 4  egg whites 
• 0.5 cup flour all-purpose
• 1 teaspoon garlic powder 
• 1 tablespoon juice of lime 
• 1  lime zest 
• 2 tablespoons mayonnaise 
• 0.3 cup nonfat greek yogurt or plain
• 1 pound rock shrimp shelled cleaned 90 to 100 count
• 0.8 teaspoon salt 

Equipment

• bowl
• baking sheet
• paper towels
• baking paper
• oven
• sieve
• broiler

Directions

1. Watch how to make this recipe.
2. If using regular yogurt, place it in a strainer lined with a paper towel.
3. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
4. 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.
5. Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate.
6. Place egg whites in another shallow bowl and beat lightly.
7. 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.
8. 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.
9. Preheat broiler.
10. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes.
11. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray.
12. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
13. Serve shrimp with dipping sauce.