Skip to main content

Fried Shrimp Tacos



It’s summer; I want spicy, fast and refreshing. Shrimp tacos check all of those boxes. Spice from cayenne and sriracha, crunch and cool from the perfect slaw, and perfectly crispy-on-the-outside and tender-and-juicy on the inside shrimp wrapped in the comfortable carby-ness of a white flour tortilla. YUM.

Both the mayo and the slaw only involve dumping ingredients in a bowl and whisking. Do these first since letting them sit and the flavors meld together really improves the final product. The shrimp is a little messy with the flour, egg, panko dipping, but the effort is well worth the result. A short frying time and assembly and bam- the perfect meal to have with a beer on the deck. 

Ingredients:
1 pound peeled and deveined shrimp
6 flour tortillas
1 1/2 cups seasoned panko breadcrumbs
3 whisked eggs
3/4 cup flour
1 teaspoon salt 
pepper to taste
vegetable oil for frying
Slaw:
2 cups coleslaw mix (red and green cabbage, carrot)
1/3 cup pickled red onion slices
3 tablespoons mayo
2 tablespoons lime juice
pinch cayenne pepper
1/2 teaspoon salt
Sriracha mayo:
1/2 cup mayo
2 tablespoons sriracha 

Method:
In a bowl, whisk together the mayo and sriracha. Set aside until ready to use.

In another bowl, combine the coleslaw blend, mayo, lime juice, pickled onion, salt, pepper and cayenne. Toss well and set side until ready to use.

Put the breadcrumbs in a bowl, the whisked eggs in another bowl, and the flour, salt and pepper in a third and final bowl. 

Heat a large skilled over medium heat with 1 inch of oil in the pan. Coat the shrimp with flour, egg then panko, and fry the shrimp about 2 minutes each side. Remove to a paper towel lined plate to rest.


In the flour tortilla, place the shrimp, slaw, and sriracha mayo. Devour!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of