Popcorn Shrimp With Chili Lime Dipping Sauce Food
POPCORN SHRIMP WITH CHILI-LIME DIPPING SAUCE
Steps:
- Dipping sauce:
- If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
- 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.
- Prepare the Shrimp:
- Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. 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. 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.
- Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
- Serve shrimp with dipping sauce.
Nutrition Facts : Calories 210 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 90 milligrams, Sodium 360 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 15 grams
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
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