I love tacos. Like, a lot. And I love coming up with different variations. I also really love seafood, so these Firecracker Shrimp Tacos are a win-win for me! These are great because they have different flavors and textures: crispy, sweet, salty, spicy, tangy, and crunchy. The lightly breaded, crispy fried shrimp are topped with a simple sweet and salty (and slightly spicy) sauce. The shrimp go on top of a bed of crunchy slaw that’s been tossed in a fresh and tangy sauce made with cilantro, lime, and green onions. Hungry yet??

Ingredients

For the shrimp & sauce:

For the cilantro slaw: 

Side note: for the shrimp sauce you need Thai sweet chili sauce and chili garlic sauce. There are lots of brands out there but I only use the ones shown below: Mae Ploy Sweet Chili Sauce and Huy Fong Chili Garlic Sauce. I’ve tried others and the taste doesn’t come out exactly right. I’m not being paid for this endorsement, it’s just the truth :) I found both of these at Wegman’s, but you can always find them at any international supermarket. 

On that note, it’s also really important to use good quality mayonnaise – not light or fat free. You need a full fat, good brand like Hellman’s or Duke’s. Again, not an ad, just a strong suggestion :)

How to make it

Make the slaw by putting all ingredients (except for the cabbage & sour cream) into a blender or food processor. Process for a few seconds until combined. Add the sour cream and fold into the green mixture with a spoon. Add the cabbage to a large bowl and toss with the sauce to combine. Cover and set aside in the fridge.

Make the shrimp sauce: whisk together mayonnaise, Thai sweet chili sauce, garlic chili sauce, and water in a bowl. Set aside.

Now it’s time to make the shrimpies! Whisk the eggs and 2 Tablespoons of water gently in a small bowl. In a separate small bowl add the flour, cornstarch, garlic powder, salt, and pepper, then whisk together well. 

Heat the vegetable oil in a saute pan over low heat. Working in batches, add the shrimp to the flour mixture and shake off excess. Next, dip into the eggs (let excess drip) and dip again into the flour mixture. Shake off excess flour/cornstarch. 

Turn up the heat to medium. Fry the shrimp in the hot oil for 2-3 minutes on each side until golden brown (timing will depend on the size of your shrimp). Once cooked, transfer to a paper-towel-lined plate.

Warm the tortillas in an oven at 350 degrees Fahrenheit for a couple minutes, or warm in the microwave. To assemble, put a few spoonfuls of slaw on each flour tortilla. Top with 4 or 5 pieces of shrimp. Then drizzle the shrimp with the firecracker sauce. 

Do these look yummy or what?!

Firecracker Shrimp Tacos

2016-09-07 12:54:34

Serves 4

Firecracker Shrimp Tacos: sweet and spicy, crispy shrimp are perfectly complimented by tangy, crunchy cilantro slaw and wrapped with a warm flour tortilla!

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Prep Time

35 min

Cook Time

20 min

Total Time

55 min

Prep Time

35 min

Cook Time

20 min

Total Time

55 min

Shrimp

1. 2 pounds medium size shrimp, peeled and deveined
2. 1/2 cup cornstarch
3. 1/2 cup all-purpose flour
4. 1/2 teaspoon garlic powder
5. 1/2 teaspoon salt
6. 1/2 teaspoon black pepper
7. 2 eggs
8. 2 Tablespoons water
9. 1/2 cup Vegetable oil, for frying

Sauce

1. 1/4 cup mayonnaise (good quality: Hellmans or Duke’s)
2. 3 Tablespoons Thai sweet chili sauce (brand: Mae Ploy)
3. 1/2 Tablespoon chili garlic sauce (brand: Huy Fong)
4. 1/2 teaspoon water

Slaw

1. 2 cups shredded cabbage mix (white, green, purple)
2. 2 Tablespoons sour cream
3. 1/3 cup cilantro
4. 1/3 cup green onions
5. 2 Tablespoons olive oil
6. Juice of 1/2 lime
7. 1 teaspoon rice vinegar
8. 1/2 Tablespoon water
9. 1/8 teaspoon kosher salt
10. Pinch of black pepper

Other

1. (12) small flour tortillas (6-inch rounds), warmed (in microwave or oven)

Instructions

1. Make the slaw: put all slaw ingredients except for the cabbage & sour cream (cilantro, green onions, olive oil, lime juice, rice vinegar, water, salt, pepper) into a blender or food processor. Process for a few seconds until combined. Add the sour cream and fold into the green mixture with a spoon. Add the cabbage to a large bowl and toss with the sauce to combine. Cover and set aside in the fridge.
2. Make the shrimp sauce: whisk together mayonnaise, Thai sweet chili sauce, garlic chili sauce, and water in a small bowl. Set aside.
3. Make the shrimp: whisk the eggs and 2 Tablespoons of water gently in a small bowl. In a separate small bowl add the flour, cornstarch, garlic powder, salt, and pepper, then whisk together well. Heat the vegetable oil in a saute pan over low heat.
4. Working in batches, add the shrimp to the flour mixture and shake off excess. Then dip into the eggs (let excess drip) and dip again into the flour mixture. Shake off excess flour/cornstarch.
5. Turn the heat up to medium and fry the shrimp in the hot oil for 2-3 minutes on each side until golden brown (timing will depend on the size of your shrimp). Once cooked, transfer to a paper-towel-lined plate.
6. Assemble the tacos: warm the tortillas in an oven at 350 degrees Fahrenheit for a couple minutes, or warm in the microwave. Put a couple spoonfuls of slaw on each flour tortilla. Top with 4 or 5 pieces of shrimp. Then drizzle the shrimp with the firecracker sauce. Serve immediately.

By Love & Food ForEva

Adapted from All Recipes

Adapted from All Recipes

Love & Food ForEva https://loveandfoodforeva.com/