Firecracker Shrimp Tacos with Pineapple Salsa

Allergens

Shellfish, Gluten

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups vegetable oil, for frying 1 cup all
• purpose flour 1 cup cornstarch 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper (optional) Salt and black pepper, to taste 8 small corn tortillas, warmed 1 recipe Pineapple Salsa 1 recipe Crunchy Cabbage Slaw

Instructions

1. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
2. Preheat the vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
3. Toss the shrimp in the seasoned flour mixture, shaking off any excess.
4. Fry the shrimp in batches for 2 3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Assemble the tacos by placing 4 5 shrimp in each tortilla, topping with pineapple salsa, and a generous scoop of crunchy cabbage slaw.
6. Serve immediately with a side of lime wedges.

Chef’s Insight

The combination of crispy shrimp, zesty pineapple salsa, and crunchy cabbage slaw creates a perfect balance of flavors and textures.

Notes

This recipe makes a bold, unforgettable meal that's perfect for entertaining or a fun, casual dinner at home.