Shrimp popcorn with lime-chili dipping sauce

Ingredients:

Dip sauce

• 1/3 cup nonfat Greek yogurt
• 2 tablespoons mayonnaise
• 1 tbsp lime juice (about half a lime)
• 0.5 tsp ancho powder
• Zest of 1 lime

Shrimps

• 0.5 cups flour
• 1 teaspoon ancho powder
• 1 teaspoon garlic powder
• 3/4 tsp salt
• Whites of 4 eggs
• 3/4 cup corn flour
• 1/4 tsp black pepper
• 450 g medium rock shrimp (90/100), peeled and rinsed
• 2 tbsp. l. rapeseed oil

Preparation:

1. Dip sauce:

   
   If you're using regular yogurt, place it in a sieve lined with a paper towel. Place the sieve over a bowl and let the yogurt drain for 20 minutes.
2. Place yogurt, mayonnaise, lime juice, ancho powder and lime zest in a small bowl and mix well.

3. Prepare the shrimp:

   
   In a shallow bowl, combine the flour, chili powder, garlic powder, and 1/2 teaspoon salt and fold in with a fork. Place the egg whites in another shallow bowl and lightly whisk. In a third bowl, combine the cornmeal, 1/4 teaspoon salt, and black pepper and fold in with a fork. Dredge the shrimp, a few at a time, in the flour until well coated. Shake off any excess flour, then dip the shrimp in the egg whites. Transfer to the cornmeal mixture and dredge to coat on all sides. Place the breaded shrimp on a baking sheet or a sheet of parchment paper and repeat with the remaining shrimp.
4. Preheat the oven to broil. Grease a large baking sheet with oil and heat it under the broiler for 3 minutes. Remove from the oven and quickly arrange the shrimp in a single layer. Spray with cooking spray. Place the shrimp in the oven and broil until golden brown and crisp, about 5 minutes.
   
   Serve the shrimp with dipping sauce.