Firecracker Shrimp Tacos – A Food Truck Favorite

Allergens

Shrimp, Eggs, Gluten (Wheat)

Ingredients

• 1. 24 large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 1 cup panko breadcrumbs 4. 2 large eggs 5. 1/2 cup buttermilk 6. 1 tablespoon Old Bay Seasoning 7. 1 teaspoon paprika 8. 1 teaspoon garlic powder 9. 1 teaspoon onion powder 10. Salt and pepper, to taste 11. 12 small corn tortillas 12. 1/2 cup finely shredded cabbage 13. 1/4 cup fresh cilantro leaves 14. 1 lime, cut into wedges 15. Firecracker Sauce (recipe below) Firecracker Sauce: 1. 1/2 cup mayonnaise 2. 2 tablespoons Sriracha 3. 1 tablespoon sweet chili sauce 4. 1 tablespoon lime juice 5. Salt, to taste

Instructions

1. In a shallow dish, whisk together the flour and Old Bay Seasoning. In another shallow dish, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper. In a third shallow dish, mix the buttermilk and eggs.
2. Dredge each shrimp in the flour mixture, then the buttermilk mixture, and finally, coat with the panko mixture. Set aside to rest for 10 minutes.
3. Preheat your grill or grill pan to medium high heat. Cook the breaded shrimp for 2 3 minutes per side or until golden brown and cooked through. Remove from the grill and set aside.
4. Assemble the tacos by placing two firecracker shrimp in each tortilla, adding a spoonful of cabbage, a pinch of cilantro, and drizzling with Firecracker Sauce. Serve immediately with lime wedges on the side.

Chef’s Insight

To elevate this dish, consider adding a squeeze of fresh lime juice or a sprinkle of cotija cheese.

Notes

For an extra spicy kick, add more Sriracha or chili sauce to the Firecracker Sauce.