| Cuisine: American | Type: Light Meal | Serves: 4 |
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Source:
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Salt Hank cookbook |
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Attributes:
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Book |
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Comments:
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We love this recipe! We typically cut it in half for the two of us. Plan on 2 large shrimp per taco. If you use medium-sized shrimp you may need 3 per taco. |
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Serving Suggestions:
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Ingredients:
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4 cups vegetable oil 2 cups all-purpose flour 3 large eggs, whisked with a splash of water 3 cups panko bread crumbs 3 tbs. Cajun seasoning 1 pound peeled and deveined medium-size shrimp 12 (6-inch) yellow corn tortillas 1 tsp. kosher salt, plus more for seasoning 1/2 cup sweet chili sauce 1/2 cup sriracha 1/2 cup good mayonnaise Juice of 1 lime Pickled onions, pickled serrano or jalapeño peppers, fresh cilantro leaves, for garnish |
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Instructions:
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1. In a large pot, heat the vegetable oil over medium heat to 350°F. 2. Place your flour, egg wash, and Panko in separate bowls for dredging. Season the Panko with Cajun seasoning. Dredge the shrimp in the flour, then the egg wash, then the Panko. Working in batches, carefully add the shrimp to the oil and fry them until the Panko is golden brown, 3 to 4 minutes. Remove to a paper towel-lined plate and immediately season with salt. 3. Carefully add the corn tortillas to the oil and quickly fry them for 15 to 30 seconds. 4. In a large mixing bowl, mix the sweet chili sauce, Sriracha mayo, lime juice, and 1 teaspoon of salt. Toss your fried shrimp in the bang bang sauce. 5. Remove the tales from the shrimp and add two shrimp per tortilla with a hefty spoonful of caramelized onions a couple of quick pickled Serrano peppers and a whole cilantro leaves to garnish. |
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Related recipes:
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None |
2026-09-18