Firecracker Shrimp Tacos – A Copycat Street Food Classic

Allergens

Shellfish (shrimp), Soy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. Prepare the firecracker sauce by combining 1/2 cup mayonnaise, 1/4 cup Sriracha, 1 tablespoon soy sauce, and 1 tablespoon lime juice in a bowl. Mix well and set aside.
2. Marinate shrimp in 1/2 cup firecracker sauce for 30 minutes.
3. Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry marinated shrimp until golden brown, about 3 4 minutes. Remove and set aside on paper towels to drain excess oil.
4. Warm corn tortillas in the microwave for 30 seconds or on a dry skillet for 30 seconds per side.
5. Assemble tacos by placing fried shrimp on warmed tortillas, topping with shredded cabbage, avocado slices, and fresh cilantro leaves. Serve with lime wedges.

Chef’s Insight

The secret to perfect fried shrimp is not overcrowding the pan, allowing them to cook evenly.

Notes

Customize the level of heat by adjusting the amount of Sriracha and soy sauce in the firecracker sauce.