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1
If using regular yogurt, place it in a strainer lined with a paper towel.
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2
Place the strainer over a bowl and allow to drain and thicken for 20 minutes.
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3
Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate.
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4
Set aside.
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5
Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate.
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6
Place egg whites in another shallow bowl and beat lightly.
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7
Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate.
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8
Toss the shrimp, a few at a time, in flour until well coated.
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9
Shake off excess flour, then dip in egg whites.
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10
Transfer to cornmeal mixture and toss to cover all sides.
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11
Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.
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12
Preheat broiler.
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13
Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes.
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14
Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet.
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15
Spray with cooking spray.
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16
Place shrimp under broiler and broil until crisp and browned, about 5 minutes.
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17
Serve shrimp with dipping sauce.
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18
Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce
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19
Per Serving:
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20
Calories 210; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 1.5 g) ; Protein 15 g; Carb 18 g; Fiber 1 g; Cholesterol 90 mg; Sodium 360 mg
