Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions

Sometimes when I read recipes in Bon Appétit magazine, I have no idea how they came up with them. I can understand the context of a dish with a name I recognize, or at least a series of flavors that make sense for a particular cuisine. But then there are recipes like this one, which is a little bit Mexican (the chipotle), a little bit French (the gratin-style cooking), and little bit Japanese (the panko-coated shrimp).

But if it's tasty—which this is—I'm not one to complain. I'd recommend that you use fresh corn. Half of the corn is puréed as a base and then tossed with scallions, a little mayonnaise, and adobo sauce from a can of chipotle peppers. Piled atop this creamy base are the shrimp, which get a bath in the chipotle mayo before picking up the breadcrumbs. They are surprisingly tender and crisp considering the fact that there's no deep fryer in sight. Next time, though, I will cook the shrimp separately instead of directly on top of the corn; the instructions below are revised to reflect this.

Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions

About This Recipe



  • 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)


  1. 1

    Adjust oven rack to middle position and preheat oven to 475°F. Whisk mayonnaise, chipotle chiles plus sauce, and the salt in small bowl. Set aside.

  2. 2

    Combine 1 1/2 cups corn with water and two tablespoons of chipotle mayonnaise in bowl of food processor. Pulse until coarse puree is formed, about 8 to 10 one-second pulses. Transfer mixture to 2-quart ovenproof dish, then stir in the remaining corn and scallions. Transfer to the oven and cook until corn is tender, 20 to 25 minutes,

  3. 3

    Meanwhile, toss shrimp with remaining chipotle mayonnaise. Add panko to large bowl. Toss mayo-coated shrimp with the panko until evenly coated, then spread on piece of parchment paper on a baking sheet on a single layer. Bake until golden and just cooked through, about 18 minutes. If corn is finished before shrimp, return to oven during last 2 minutes of shrimp cooking time to reheat. Place shrimp on top of corn, and serve immediately.


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