Shrimp Tacos

by elyn_ryn

This is one of my favorite dishes! The shrimp are so crunchy and the toppings turn these tacos into a meal. I definitely love the sweet spiciness of bang bang sauce and feel it makes these tacos perfect. The tortillas are toasted and folded so they will hold their bent shape and make holding them easier. They also have a slight crunch similar to a hard taco shell.


These tacos also have roasted corn on them. You can find some canned corn prepared this way. But because I usually prepare this meal in the summer, I use fresh corn cut off the cob and toasted in a little butter or olive oil. It only takes a minute or two of stir-frying to cook it.

These tacos are easy to prepare and the pico de gallo, cilantro, purple cabbage, green onions, and lettuce will give you a variety of healthy vegetables.

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Shrimp Tacos
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Ingredients
Sauce
Shrimp
Toppings
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Ingredients
Sauce
Shrimp
Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pico de Gallo
  1. Add tomatoes, onion, jalapeno, lime juice, cilantro, and salt. Stir. Let marinate for 30 minutes.
Directions for Sauce
  1. Stir mayonnaise, sweet chili sauce, and sriracha hot chili sauce together until well mixed. Set aside.
Cooking Shrimp
  1. Soak shrimp in buttermilk for 5-10 minutes.
  2. In a bowl, add cornstarch, red pepper, salt, and pepper. Stir to mix.
  3. Take shrimp out of buttermilk and dredge in the cornstarch mix. Shake off the excess mix.
  4. Pour 1 to 2 inches of cooking oil in a pan. Heat to 350 degrees. Drop-in shrimp and fry until golden brown, about 2 minutes on each side.
  5. In a non-stick skillet, heat tortilla shells one at a time for a few seconds until starting to toast. Remove from heat and gently fold in half. Place 5 shrimp, sauce, pico, corn, lettuce, cabbage, cilantro, and scallions in the folded tortilla shells.
Recipe Notes

Do not crowd the shrimp as it cooks in the oil so you don't reduce the oil temperature.  Fry more than one batch so each piece has room to cook.

Keep the oil at a steady 350 degrees by using a thermometer.  If underheated, the shrimp will not brown easily and can overcook.

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