Firecracker Shrimp Tacos – Copycat Street Food Favorite

Allergens

Shrimp, Wheat

Ingredients

• 1. 24 large shrimp, peeled and deveined 2. 1 cup panko breadcrumbs 3. 1/2 cup all
• purpose flour 4. 1 cup buttermilk 5. 1 tsp smoked paprika 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1 tsp cayenne pepper 9. 1 tsp salt 10. 1/2 tsp black pepper 11. 1 tbsp olive oil 12. 12 corn tortillas, warmed 13. 1 cup shredded cabbage 14. 1 cup fresh cilantro leaves 15. 1 lime, cut into wedges 16. Hot sauce, to taste

Instructions

1. Combine the panko breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish. Mix well.
2. Place the flour in another shallow dish. Pour the buttermilk into a third shallow dish.
3. Dip each shrimp in the flour, shaking off excess. Then dip it in the buttermilk, and finally coat with the seasoned breadcrumbs, pressing to adhere.
4. Heat the olive oil in a deep frying pan over medium high heat. Fry the breaded shrimp until golden brown and cooked through, about 2 3 minutes per side. Remove from the pan and drain on paper towels.
5. To assemble the tacos, place 2 3 shrimp in each warm tortilla. Top with cabbage, cilantro leaves, and a squeeze of lime. Add hot sauce to taste.
6. Serve immediately and enjoy the sizzling flavors of Firecracker Shrimp Tacos!

Chef’s Insight

The key to perfect fried shrimp is a well-seasoned breading that clings to the shrimp and crisps up during frying. Don't be shy with the seasoning!

Notes

This recipe is perfect for a summer barbecue or tailgate party, as the shrimp can be fried in advance and kept warm.