Firecracker Shrimp Tacos

Allergens

Shellfish, Gluten, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups all
• purpose flour
• 1 cup cornstarch
• 2 cups buttermilk
• 3 cups vegetable oil for frying
• 12 small corn tortillas
• 1 recipe Firecracker Sauce (see below)
• 1 recipe Creamy Slaw (see below)

Instructions

1. In a large bowl, combine flour and cornstarch. In another large bowl, whisk together buttermilk with a pinch of salt and pepper. Dredge shrimp in the dry mixture, then dip into the wet mixture to coat evenly. Place coated shrimp on a wire rack set over a baking sheet and let sit for 15 minutes.
2. In a deep frying pan or Dutch oven, heat vegetable oil to 350°F. Fry shrimp in batches until golden brown and crispy, about 2 3 minutes per batch. Remove from oil and place on a paper towel lined plate to drain.
3. Heat corn tortillas on a griddle or directly over a gas flame until slightly charred and warm. Place two tortillas on each plate, overlapping slightly. Top with 6 shrimp and drizzle generously with Firecracker Sauce. Finish with a dollop of Creamy Slaw.
4. Serve immediately with lime wedges and extra sauce on the side.

Chef’s Insight

The secret to these amazing shrimp is a double dredge - it ensures they're extra crispy and flavorful.

Notes

Adjust the heat level of the Firecracker Sauce to your liking by adding more or less hot sauce.