Firecracker Shrimp Skewers with Smoky Chipotle Aioli

Allergens

Shrimp, Eggs, Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups panko breadcrumbs
• 1 cup all
• purpose flour
• 3 large eggs
• 1/2 cup vegetable oil for frying
• Salt and pepper to taste For the Smoky Chipotle Aioli:
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. In a shallow dish, combine panko breadcrumbs, salt, and pepper.
2. In another shallow dish, whisk together flour and eggs.
3. Heat vegetable oil in a deep frying pan over medium heat.
4. Thread shrimp onto skewers and season with salt and pepper.
5. Dip each shrimp skewer into the flour mixture, then egg, and finally, panko breadcrumbs.
6. Fry skewers in hot oil for 2 3 minutes per side or until golden brown and cooked through.
7. Drain on paper towels and serve immediately with Smoky Chipotle Aioli.

Chef’s Insight

To add an extra layer of flavor to the shrimp, marinate them in lime juice and garlic for 30 minutes before coating and frying.

Notes

For a spicier version, add more chipotle pepper to the aioli.