Firecracker Shrimp and Smoky Corn on the Cob

Allergens

Shellfish (shrimp)

Ingredients

• 24 large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• 3 tablespoons olive oil
• 6 ears of corn, husked and silks removed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 3 tablespoons melted butter
• 2 cups dipping sauce (store
• bought or homemade)

Instructions

1. Preheat grill to medium high heat, about 350°F.
2. In three shallow dishes, place flour in the first, panko breadcrumbs mixed with spices in the second, and eggs beaten in the third.
3. Dredge shrimp in flour, then egg, and finally panko mixture, shaking off excess each time. Set aside.
4. In a small bowl, mix together smoked paprika, cayenne pepper, black pepper, salt, garlic powder, onion powder, and oregano.
5. Brush corn with melted butter and season with half of the spice blend.
6. Grill shrimp for 2 3 minutes per side or until fully cooked. Remove from grill and keep warm.
7. Grill corn for 10 12 minutes, turning every few minutes, until tender and charred in spots. Remove from grill and sprinkle with remaining spice blend.
8. Serve shrimp and corn together, accompanied by dipping sauce.

Chef’s Insight

The key to perfect shrimp is to avoid overcrowding the grill, ensuring even cooking and a beautiful char.

Notes

Customize your dipping sauce to suit your taste, from tangy cocktail sauce to creamy remoulade.