Popcorn Shrimp with Chili-Lime Dipping Sauce

1. 1

   If using regular yogurt, place it in a strainer lined with a paper towel.

2. 2

   Place the strainer over a bowl and allow to drain and thicken for 20 minutes.

3. 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.

4. 4

   Set aside.

5. 5

   Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate.

6. 6

   Place egg whites in another shallow bowl and beat lightly.

7. 7

   Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate.

8. 8

   Toss the shrimp, a few at a time, in flour until well coated.

9. 9

   Shake off excess flour, then dip in egg whites.

10. 10

    Transfer to cornmeal mixture and toss to cover all sides.

11. 11

    Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

12. 12

    Preheat broiler.

13. 13

    Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes.

14. 14

    Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet.

15. 15

    Spray with cooking spray.

16. 16

    Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

17. 17

    Serve shrimp with dipping sauce.

18. 18

    Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce

19. 19

    Per Serving:

20. 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

* Per serving · 4 servings · Values may vary.