Firecracker Shrimp Tacos: A Copycat Street Food Sensation

Allergens

Shrimp, Eggs, Gluten (for those sensitive to cornstarch or panko breadcrumbs)

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 1 cup panko breadcrumbs 3. 1/2 cup all
• purpose flour 4. 2 large eggs 5. 1 cup cornstarch 6. 2 cups vegetable oil for frying 7. 8 small corn tortillas 8. 1 cup shredded cabbage 9. 1 avocado, sliced 10. 1 lime, cut into wedges 11. 1/2 cup cilantro leaves, chopped 12. Hot sauce, to taste 13. Salt and pepper, to taste

Instructions

1. Combine panko breadcrumbs and flour in a shallow dish. Whisk eggs and pour into another shallow dish. Place cornstarch in a third shallow dish.
2. Season shrimp with salt and pepper. Coat each shrimp in the panko flour mixture, then egg, and finally cornstarch.
3. Heat vegetable oil in a deep frying pan to 350°F (175°C). Carefully drop a few shrimp at a time into the hot oil and fry for 2 3 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
4. Warm corn tortillas in a dry skillet or microwave. Top each tortilla with fried shrimp, cabbage, avocado slices, a squeeze of lime juice, hot sauce, and cilantro leaves.
5. Serve immediately and enjoy the sizzling, smoky aroma and crowd pleasing flavors.

Chef’s Insight

Experiment with different hot sauces to find your perfect firecracker kick.

Notes

For an extra crunch, try frying the tortillas briefly before assembling the tacos.