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Dipping Sauce:
1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt 2 tablespoons mayonnaise 1 tablespoon lime juice (about 1/2 lime) 1/2 teaspoon ancho chili powder 1 lime, zested Shrimp:
Dipping sauce: If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes. Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside. Prepare the Shrimp: Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp. Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes. Serve shrimp with dipping sauce. Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce Per Serving:
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