Servings: 4
Ingredients
- 2 tsp. chipotle chili in adobo, canned
- 1 cup mayonnaise
- 4 tsp. green onion, chopped
- 2 tsp. Chef Merito® Lime Juice
- 1 Tbsp. cilantro, leaves only, finely chopped
- 20 shrimp, deshelled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Chef Merito® Fish Fry
- 1½ cups cooking oil
Preparation
- In the bowl of a food processor or blender, add the mayonnaise, Chef Merito® Lime Juice, and chipotle chilies; process until smooth.
- Add the green onion and cilantro, and continue to process for 10 seconds.
- Transfer the sauce to a food storage container. Cover and refrigerate for at least 2 hours before using.
- Run the shrimp under cold water and pat dry with paper towels.
- In three separate pans, place the flour, eggs, and Chef Merito® Fish Fry.
- Dredge the shrimp on both sides in the flour and shake off the excess.
- Next, dredge the shrimp in the pan of eggs.
- Then coat both sides of the shrimp in the pan of Chef Merito® Fish Fry.
- Place the shrimp one at a time into the oil, being careful not to crowd the pan.
- Fry for 2 minutes or until golden brown. Remove from oil with tongs or a slotted spoon and drain on paper towels.
- Serve the fried shrimp with the chipotle dipping sauce.
