Crisp chipotle shrimp with corn and scallions

• save
• add note

Sue Byrom

ingredients

• 1/3 cup mayonnaise
• 2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
• 3/4 teaspoon salt
• 4 cups corn (cut from about 7 ears)
• 1/3 cup water
• 4 scallions, thinly sliced
• 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
• 1 to 1 1/2 cups panko (Japanese bread crumbs)

Source: Sue Byrom

More top-rated recipes: