Firecracker Shrimp Tacos – A Festival Classic

Allergens

Shellfish, Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups all
• purpose flour
• 1 cup cornstarch
• 2 cups beer (preferably lager)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt, to taste
• Oil, for frying
• 12 small tortillas, warmed Firecracker Sauce:
• 1/2 cup ketchup
• 1/4 cup sriracha
• 1/4 cup brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt, to taste

Instructions

1. In a large bowl, whisk together the flour, cornstarch, beer, paprika, garlic powder, onion powder, and salt. Mix until smooth.
2. Preheat oil in a deep fryer or heavy pot to 350°F (175°C).
3. Dip each shrimp into the batter and fry for 4 5 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.
4. In a small saucepan, combine all ingredients for the Firecracker Sauce. Simmer over low heat for 5 7 minutes, stirring occasionally.
5. To assemble the tacos, place 3 fried shrimp in each warm tortilla and drizzle with Firecracker Sauce. Fold and serve immediately.

Chef’s Insight

For an extra smoky flavor, grill the tortillas before assembling the tacos.

Notes

The Firecracker Sauce can be made ahead of time and stored in the refrigerator for up to two weeks.