Firecracker Shrimp Tacos – A Carnival Classic

Allergens

Shellfish, Gluten (from flour), Eggs (mayonnaise)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1 cup cornstarch
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 cup ice
• cold beer or sparkling water
• 10 small corn tortillas
• 2 cups coleslaw mix (pre
• made)
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 lime, juiced
• 2 cups vegetable oil, for frying
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, whisk together the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Gradually add the ice cold beer or sparkling water while stirring until you have a smooth batter.
2. Rinse the shrimp under cold water and pat dry with paper towels. Dip each shrimp into the batter, allowing excess to drip off. Place on a tray lined with parchment paper.
3. In a deep frying pan or saucepot, heat the vegetable oil to 350°F (175°C). Fry the coated shrimp in batches for 2 3 minutes per batch until golden brown and cooked through. Use a slotted spoon to transfer them to a paper towel lined plate to drain any excess oil.
4. In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice for the spicy mayo. Set aside.
5. Warm the corn tortillas in the microwave for 20 30 seconds or on a griddle until soft and pliable.
6. Assemble the tacos by placing three shrimp in each tortilla, topping with coleslaw mix, a drizzle of spicy mayo, and a sprinkle of fresh cilantro leaves.

Chef’s Insight

The secret to perfect fried shrimp is using ice-cold beer or sparkling water in the batter - it helps create a light, crispy texture.

Notes

For an extra kick, add more cayenne pepper to the batter or serve with hot sauce on the side.