Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions Recipe

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Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions Recipe

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.

  • Yield:4


  • 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.