Copycat Firecracker Shrimp Tacos

Allergens

Shrimp, Eggs, Wheat (Gluten), Soy

Ingredients

• 1 lb large shrimp, peeled and deveined 1 cup panko breadcrumbs 1/2 cup all
• purpose flour 2 large eggs, beaten 2 cups vegetable oil, for frying 8 small corn tortillas 1 avocado, sliced 1 lime, cut into wedges Fresh cilantro leaves Firecracker Sauce: 1/2 cup mayonnaise 1/4 cup sriracha 2 tbsp soy sauce 2 tsp honey 1 tsp lime juice 1 garlic clove, minced

Instructions

1. Prepare the Firecracker Sauce by whisking together mayonnaise, sriracha, soy sauce, honey, lime juice, and minced garlic in a small bowl. Set aside.
2. Set up a dredging station with panko breadcrumbs, flour, and beaten eggs in separate shallow dishes.
3. Pat the shrimp dry and season with salt and pepper. Dip each shrimp into the flour, then the egg, and finally coat in panko breadcrumbs, pressing to adhere.
4. In a deep frying pan, heat vegetable oil over medium high heat until shimmering. Fry shrimp in batches until golden brown and cooked through, about 2 minutes per side. Transfer to a paper towel lined plate to drain.
5. Warm corn tortillas on a grill or in a dry pan for 30 seconds per side.
6. Assemble tacos by layering fried shrimp, Firecracker Sauce, avocado slices, and a sprinkle of fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The secret to perfect fried shrimp is to make sure the oil is hot enough - if it's not, the shrimp will absorb too much oil and become greasy.

Notes

The firecracker sauce can be prepared in advance to save time.