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Michael Symon's Shrimp Corndogs with Chipotle Mayo

Michael Symon
Servings: 6
1 to 30 min

An all in one meal!

  • Ingredients
  • step-by-step directions
Michael Symon's Shrimp Corndogs with Chipotle Mayo
  • For the corndog:
  • 12 Colossal Shrimp (shelled and deveined with tails only)
  • Vegetable Oil (to fry)
  • 1 cup Flour
  • 1 cup Corn Meal
  • 2 tablespoon Sugar
  • 1 Egg (lightly beaten)
  • 1/2 teaspoon Baking Powder
  • 1 cup Milk
  • Kosher Salt
  • For the chipotle mayo:
  • 1 cup Mayonnaise
  • Juice and zest of 1/2 Lime
  • 3 tablespoon pureed chipotle in adobo
  • 2 tablespoon Chives (finely chopped)
  • For the shrimp: Preheat oil to 365F.
  • Thread a skewer through each of the shrimp, like rock candy.
  • In a shallow baking dish, mix together the batter ingredients until a smooth batter is formed. Batter each of the shrimp.
  • Fry each of the shrimp in the oil until batter is crispy and golden brown, about 2 minutes. Do this in batches if necessary. Transfer to drain on a paper towel lined plate.
  • For the chipotle mayo: In a small bowl, whisk together the mayonnaise, lime juice, and chipotle until it is consistently incorporated. Fold in the chives.
  • Serve the chipotle mayo alongside the shrimp.
Similar categories: Dinner Courses & Meals
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