Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad Recipe

Name: Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 large shrimp, peeled to the tail, de-veined; 1 cup all-purpose flour; 1 teaspoon black pepper (mixed with flour); 3 eggs lightly beaten; 1 cup cornmeal; Salt and black pepper; 3 -2-1 Sauce, recipe follows; Chayote Salad, recipe follows; Canola oil, for sauteing; 2 jalapenos, seeded and julienned; 1 tablespoon minced garlic; 1/2 tablespoon minced ginger; 1/6 cup sugar; 1/2 cup rice vinegar; 1/3 cup soy sauce; 2 medium tomatoes, 1/4-inch dice; 2 tablespoons butter; Salt and black pepper; 1 tablespoon Dijon mustard; 2 limes, juiced; 1/4 cup canola oil; 2 limes, juiced and zested; Salt and pepper; 2 chayotes, peeled and fine julienned; 3 scallions, 1/16-inch sliced, green part only

Servings: persons

20 large shrimp, peeled to the tail, de-veined
1 cup all-purpose flour
1 teaspoon black pepper (mixed with flour)
3 eggs lightly beaten
1 cup cornmeal
Salt and black pepper
3 -2-1 Sauce, recipe follows
Chayote Salad, recipe follows
Canola oil, for sauteing
2 jalapenos, seeded and julienned
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/6 cup sugar
1/2 cup rice vinegar
1/3 cup soy sauce
2 medium tomatoes, 1/4-inch dice
2 tablespoons butter
Salt and black pepper
1 tablespoon Dijon mustard
2 limes, juiced
1/4 cup canola oil
2 limes, juiced and zested
Salt and pepper
2 chayotes, peeled and fine julienned
3 scallions, 1/16-inch sliced, green part only

1
Preheat a fryer to 375 degrees F.
2
Dredge the shrimp in flour/pepper, then egg, last cornmeal.
3
Fry until golden brown and delicious, about 4 minutes.
4
Drain and season with salt and pepper.
5
On a plate, place a small amount of the salad in the middle.
6
Surround the salad with the sauce and place 5 shrimp leaning against the salad.
7
Wine Suggestion: Albert Boxler Gewurztraminer, 1994
8
In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes.
9
Add sugar and deglaze with vinegar and soy.
10
Reduce by 50 percent and add tomatoes and butter.
11
Check for seasoning.
12
In a bowl, whisk together the mustard, juice and oil.
13
Add the zest and toss with the chayote, and scallions.
14
Season with salt and pepper.
15
This should be done 10 minutes before serving.

1041

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 20 large shrimp, peeled to the tail, de-veined, 1 cup all-purpose flour, 1 teaspoon black pepper (mixed with flour), 3 eggs lightly beaten, and more.

Yes, Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad

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