Recipe: Crispy Shrimp Tacos -

Recipe: Crispy Shrimp Tacos

Cumin Honey Coleslaw
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 1/2 tablespoons honey
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoons finely chopped cilantro
1 tablespoon finely chopped jalapeno peppers from a jar
1 tablespoon jalapeno liquid from the jar
2 teaspoon cumin
3/4 teaspoon salt
1- 8.5 ounce bag shredded coleslaw

Four or five hours before using, whisk everything but the coleslaw together in a large bowl.  Add the coleslaw and mix well.  Refrigerate until needed.

Pico de Gallo
1 1/2 cups tomato, seeded and coarsely chopped
1/3 cup red onion, finely diced
1 tablespoon jalapeno, finely chopped from a jar
2 tablespoons cilantro, chopped
2 tablespoons lime juice

Four to five hours before using, combine all together.  Refrigerate until needed.

Crispy Fried Shrimp
1 pound raw shrimp, 31 to 35 count
2 egg whites
1 1/2 to 2 cups panko crumbs
Vegetable oil to about 1/4 inch depth in sauté pan

Shell the shrimp if in the shell.  Peel and devein them. 

Place the egg white in a shallow bowl and beat it with a fork until foamy.  Place the panko crumbs in another shallow bowl to the right.  Have a paper towel lined baking sheet next to the panko crumbs.

Place the shrimp in the egg whites and turn to coat both sides.  Put them in the panko crumbs, turning them to coat both sides.  Press the crumbs onto the shrimp.  Remove to the paper towel lined baking sheet.

Pour enough vegetable oil in a medium size sauté pan to a depth of 1/4 inch.  Heat until very not, but not smoking.  The temperature should be about 350 degrees.  I test first by dropping a few crumbs into the hot oil.  If the oil bubbles nicely the oil is hot enough.  Add enough shrimp so they move freely, don’t overcrowd.  The shrimp should turn a golden brown in about 2 to 3 minutes on each side.  Remove with a slotted spoon and keep warm in a 350 degree oven.

Flour Tortillas
Honey Cumin Coleslaw
Pico de Gallo
Crispy Shrimp

Place 3 or 4 shrimp on a tortilla.  Top with coleslaw and then pico de gallo. 

Makes 4 servings of 2 tacos per person.


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