Game Day Firecracker Shrimp Tacos

Allergens

Shellfish, Gluten (from flour and panko breadcrumbs)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1 1/2 cups panko breadcrumbs
• 1 tbsp Creole seasoning
• 1 tsp cayenne pepper
• 1 cup buttermilk
• Vegetable oil, for frying
• 8 corn tortillas, warmed
• 1 avocado, sliced
• 1/2 cup shredded cabbage
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro leaves Firecracker Sauce:
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp Sriracha hot sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp garlic powder

Instructions

1. In a medium bowl, whisk together the mayonnaise, ketchup, Sriracha, lime juice, honey, and garlic powder until smooth. Set aside.
2. In three separate shallow dishes, add flour to the first dish, buttermilk to the second dish, and combine panko breadcrumbs, Creole seasoning, and cayenne pepper in the third dish.
3. Pat shrimp dry and dip into the flour, shaking off excess. Then dredge in buttermilk and finally coat with the seasoned panko mixture, pressing to adhere.
4. In a deep frying pan, heat 1 inch of vegetable oil to 350°F. Fry shrimp in batches for 2 3 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
5. To assemble tacos, layer two fried shrimp on each tortilla, followed by avocado slices, cabbage, Firecracker Sauce, and a sprinkle of cilantro leaves. Serve with lime wedges.

Chef’s Insight

Add a touch of authenticity by offering warm corn tortillas on the side for guests to assemble their own tacos.

Notes

Customize with your favorite hot sauce or add cheese for added indulgence.