If I had to pick a last meal it would have to include shrimp. Fixed anyway – well, not raw.  It is probably my favorite food.  If we eat out and there is some kind of shrimp on the menu that is what I will order.  So, when Kayte chose SHRIMP as our theme this week in Eating with Ellie she was definitely my most popular person.


1/2 cup all-purpose flour
1 teaspoon ancho chili powder
1 teaspoon garlic powder
3/4 teaspoon salt
4 egg whites
3/4 cup cornmeal
1/4 teaspoon black pepper
1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
2 tablespoons canola oil
Spray cooking oil

Mix together the  flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl. Beat egg whites in another shallow bowl. Mix cornmeal, 1/4 teaspoon salt and pepper in a third bowl. Coat the shrimp, a few at a time, in the four mixture.Shake off excess flour.  Dip in egg whites. Toss well  cornmeal mixture.  Save  coated shrimp on a plate  and continue with remaining shrimp.
Preheat broiler. {The recipe doesn’t specify whether low or high so I used high.} Liberally spray a large cookie sheet with the oil and heat under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on  cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Dipping Sauce:
1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice (about 1/2 lime)
1/2 teaspoon ancho chili powder
1 lime, zested

Mix ingredients together until smooth.

Okay.  These I didn’t care for.  The sauce was better than the shrimp.  The shrimp had a floury taste and didn’t brown evenly or even get crisp.  Had I left them in longer they would have been ‘blackened’ shrimp.

I modified this recipe from one at FoodTV.

For more Shrimp visit us at EwE:  I’ll have the Shrimp!

And if you would like to join us just visit Eating with Ellie.  The weekly themes are posted.  Love to have you.