“Firecracker Shrimp Street Tacos”
Create a sensory experience with our copycat Firecracker Shrimp Street Tacos recipe, inspired by the bustling energy of street food markets. Savor the spice, smoke, and sizzle in every bite.
Allergens
Shellfish, Eggs, Gluten
Ingredients
- 1. 1 lb large shrimp, peeled and deveined 2. 1 cup all
- purpose flour 3. 1 cup panko breadcrumbs 4. 1 tsp smoked paprika 5. 1/2 tsp cayenne pepper 6. Salt and black pepper, to taste 7. 1/4 cup milk 8. 2 eggs 9. 6 small flour tortillas 10. 1/2 cup shredded cabbage 11. 1/4 cup fresh cilantro leaves 12. 1 lime, cut into wedges
Instructions
- In a shallow dish, whisk together the milk and eggs. In another shallow dish, combine the flour, panko breadcrumbs, paprika, cayenne pepper, salt, and black pepper.
- Dip each shrimp in the egg mixture, then dredge in the flour breadcrumb mixture.
- Heat oil to 350°F in a deep fryer or heavy bottomed pan. Fry the breaded shrimp in batches until golden brown and crispy, about 2 3 minutes. Transfer to a paper towel lined plate to drain excess oil.
- Warm the flour tortillas over an open flame for a few seconds on each side to add smoky flavor.
- Assemble tacos with fried shrimp, cabbage, cilantro, and lime wedges. Serve immediately.
Chef’s Insight
To achieve that smoky, sizzling atmosphere at home, fire up the grill and cook your shrimp outdoors.
Notes
Serve with a side of fresh guacamole or pico de gallo for added flavor and texture.