Southern Grill Street-Food Classic: Firecracker Shrimp Tacos
This recipe is a copycat of a famous Southern street food classic, with a creative twist, featuring spicy, sizzling shrimp tacos that take your taste buds on an unforgettable adventure.
Allergens
Shellfish (shrimp)
Ingredients
- 1 lb medium shrimp, peeled and deveined 2 tbsp olive oil 1 cup panko breadcrumbs 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne pepper (optional) Salt and black pepper, to taste 6 corn tortillas, warmed 1 cup coleslaw mix 1/2 cup fresh cilantro leaves 1 lime, cut into wedges Hot sauce, to taste
Instructions
- In a medium bowl, toss shrimp with olive oil and season with salt and black pepper.
- In another bowl, combine panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper (if using), and stir well.
- Dredge the seasoned shrimp in the breadcrumb mixture to evenly coat, then set aside.
- Preheat a grill or grill pan to medium high heat.
- Grill the coated shrimp for 2 3 minutes per side until cooked through and slightly charred. Remove from heat and let cool for a minute.
- To assemble, place two shrimp on each warm tortilla, top with coleslaw mix, a few cilantro leaves, a squeeze of lime, and hot sauce to taste.
- Fold the tacos in half and serve immediately.
Chef’s Insight
The combination of smoky, spicy flavors with the crunchy coleslaw creates an explosion of taste in each bite.
Notes
Serve with a side of refried beans for a more filling meal.