Firecracker Shrimp Tacos
"This shrimp recipe will light up your taco night."
- Ready In:
- 12mins
- Ingredients:
- 12
ingredients
-
Shrimp
- 1 lb large shrimp, shelled and deveined
- 1 cup cornstarch
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup canola oil, for frying
- 6 corn tortillas
- 1 cup cabbage
- 1 lime, cut in wedges
- 1 sprig cilantro, to garnish
-
Firecracker sauce
- 1⁄3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 2 teaspoons chili sauce
directions
-
Shrimp:
- In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
- In a heavy bottomed pot heat oil to 350 degrees.
- Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
- Toss the shrimp in half of the sauce.
- Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
-
Firecracker sauce:
- Whisk all ingredients together. Season with salt and pepper to taste.
Questions & Replies
-
How do you print the recipe? -
Can you air fry the shrimp -
Don't like frying in oil, could the shrimp be put in a air fryer and cooked after dipped into cornstarch. Looks delicious.
-
I'm confused about the chili sauces. What is the best example of the chili sauce, schrichi, gouijan, harissa? -
What is recipe for big bang sauce for shrimp tacos
Reviews
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Delicious! Used flour tortillas but loved it. -
Made this last weekend, turned out amazing. Insanely delicious, easy to make, and inexpensive. The total cost was around $20, but that was because I doubled up to feed more people. -
Delicious & I don't say that lightly. -
This recipe deserves a 10 star! My family loved it! I will definitely make these again!
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Thank you! Thank you! Thank you! Thank you!!
Tweaks
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Luv this!! I used the sweet chili sauce and sricacha with the mayo, I cheated and used Tempura batter (quick and easy) half of us used lettuce and mango salsa, the other half coleslaw and diced tomato with red diced onions. Definitely a keeper! Thanks!!
-
I subbed safflower oil for the canola and sauteed minced garlic into the sauce
RECIPE SUBMITTED BY
Food.com
United States
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