Firecracker Shrimp Tacos – A Street Food Rebel’s Twist on a Famous Restaurant Classic

Allergens

Shellfish (shrimp), Eggs, Wheat (flour and tortillas)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup all
• purpose flour
• 2 large eggs
• 1/4 cup vegetable oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Salt and pepper, to taste Firecracker Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• 1 garlic clove, minced

Instructions

1. Prepare the Firecracker Sauce by whisking together mayonnaise, sriracha, honey, lime juice, soy sauce, and minced garlic in a small bowl. Set aside.
2. Season shrimp with salt and pepper to taste. In three separate shallow dishes, place flour on the first dish, beaten eggs on the second dish, and panko breadcrumbs on the third dish. Dredge shrimp in the following order: flour, egg, and then panko breadcrumbs, pressing gently to adhere.
3. In a large pan, heat vegetable oil over medium high heat until shimmering. Carefully add coated shrimp in batches and fry until golden brown and cooked through, about 2 3 minutes per side. Transfer cooked shrimp to a paper towel lined plate to drain excess oil.
4. Heat corn tortillas on a grill or stovetop for 10 seconds each side. Assemble tacos by layering fried shrimp, Firecracker Sauce, shredded cabbage, avocado slices, and fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The secret to perfect fried shrimp is to ensure the oil is hot enough, so they become crispy without absorbing too much oil.

Notes

Serve with a side of spicy slaw or black beans for a more filling meal.