Prep Time 10m
Cook Time 16m
Ready Time 30m
Yield 24 shrimp

  • Crisco® Pure Canola Oil, for deep frying
  • 3/4 cup white corn masa flour
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ancho or chipotle chile powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 pound large cooked shrimp with tails, about 24
  • 1/2 cup prepared fire-roasted tomatillo or fresh tomato salsa
Preparation Directions
  • Step 1Heat corn oil, 2 to 3 inches deep in a deep fryer (375°F) or 4-quart saucepan.
  • Step 2Combine 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 3Dip 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.
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