Firecracker Shrimp & Corn Skewers

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 12 large shrimp, peeled and deveined
• 4 ears of corn, husked and cut into rounds
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 2 large eggs, beaten
• Canola oil, for frying
• Fresh cilantro leaves, for garnish Cajun Tartar Sauce:
• 1 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill pickles
• 2 teaspoons chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Cajun seasoning
• Salt and black pepper, to taste

Instructions

1. In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
2. In another shallow dish, pour the beaten eggs.
3. Thread shrimp and corn onto wooden or metal skewers in an alternating pattern.
4. Dip each skewer into the egg mixture, followed by the seasoned breadcrumb mixture, pressing gently to adhere.
5. Heat a deep frying pan with canola oil to 375°F (190°C).
6. Carefully lower the skewers into the hot oil and cook for 2 3 minutes per side or until golden brown and crispy. Remove from heat and let drain on paper towels.
7. For the Cajun Tartar Sauce, in a small bowl, combine mayonnaise, lemon juice, pickles, parsley, Worcestershire sauce, Cajun seasoning, salt, and black pepper. Mix well.
8. Serve Firecracker Shrimp and Corn Skewers with a generous dollop of Cajun Tartar Sauce and garnish with fresh cilantro leaves.

Chef’s Insight

The secret to crispy, golden-brown skewers is the double dip in the flour and breadcrumb mixtures.

Notes

Pair with a cold, refreshing beer for the ultimate beachside experience.