Firecracker Shrimp Tacos – A Spicy Twist on a Street Food Classic

Allergens

Shellfish, Gluten, Dairy

Ingredients

• 12 large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust for desired spice level)
• Salt, to taste
• 1/4 cup milk or beer
• Vegetable oil, for frying
• 6 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• Hot sauce, to taste

Instructions

1. In a shallow dish or large bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper, and salt. Gradually add milk or beer while stirring until a smooth batter forms. Adjust spice level as desired.
2. Heat about 1 inch of vegetable oil in a deep frying pan over medium high heat to 350°F (175°C).
3. Dip shrimp into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry for 2 3 minutes per side or until golden brown and cooked through. Remove from oil and drain on paper towels.
4. Warm flour tortillas over a gas stove burner, grill, or directly on the stove for 10 15 seconds each side.
5. Assemble tacos by placing two fried shrimp in each warm tortilla, followed by shredded cabbage, chopped cilantro, lime wedges, and a drizzle of hot sauce.

Chef’s Insight

Use a squeeze bottle to easily drizzle hot sauce over the assembled tacos for even distribution.

Notes

For a smoky flavor, add a pinch of smoked paprika to the batter.