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.
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
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
1/2 cup mayo
2 tablespoons sriracha
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!