Prep Time 10 min
Cook Time 16 Min
Servings 24
Difficulty Easy

Ingredients

  • Crisco® Pure Canola Oil
  • 3/4 cup white corn masa flour
  • 1/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. ancho or chipotle chile powder
  • 2 tsps. garlic powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1 large egg
  • 1 lb. large cooked shrimp with tails, about 24
  • 1/2 cup prepared fire-roasted tomatillo or fresh tomato salsa

Directions

  • Step 1

    HEAT corn oil, 2 to 3 inches deep in a deep fryer (375°F) or 4-quart saucepan.

  • Step 2

    COMBINE masa flour, wheat flour, baking powder, chile powder, garlic powder and salt in a medium bowl. Whisk milk and egg in a small bowl. Add egg mixture to flour mixture and stir well. Batter should be the consistency of heavy cream. Thin batter with additional milk, if necessary.

  • Step 3

    DIP shrimp in batter, holding it by the tail. Drain off excess. Fry a few shrimp at a time in hot oil, turning once, 2 to 3 minutes or until golden and heated through. Drain on paper towels. Serve with salsa.

Serving size
(1 shrirmp of 24)

  • Calories 70
  • Calories from Fat30g
  • Total Fat 3g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 5g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet