Today we bring you some breaded shrimp tacos, a dish in which shrimp are breaded, seasoned and fried. It’s a recipe that lovers of spicy fast food will love. These tacos are quick and easy to prepare with a crunchy texture and an exquisite aroma from the jalapeño peppers and Sriracha.
- 1 kilogram or 1 ½ pounds of large shrimp, peeled and deveined
- 10 corn flour tortillas
- 2 thinly sliced jalapeño peppers
- 1 ½ cups of wheat flour
- ½ cup cornstarch
- ½ teaspoon black pepper
- 5 cups vegetable oil for frying
- 1 cup mayonnaise
- 1 teaspoon Sriracha
- Half shredded cabbage
- ¼ cup chili garlic sauce
- ¼ cup buttermilk
- chopped cilantro
- In a medium bowl, whisk together mayonnaise, Sriracha, chili garlic sauce until well blended. Store for up to two days in the refrigerator until ready to use.
- In a large bowl add shrimp, buttermilk, ¼ teaspoon pepper and marinate in buttermilk for 30 minutes.
- In a medium bowl, mix together the flour, cornstarch, salt and pepper. Drain the shrimp in the buttermilk and bread them in the flour mixture.
- Pour oil into a large skillet over medium-high heat and once hot, place shrimp in batches of 6 and fry each side for 2 minutes or until golden brown.
- Remove shrimp and drain oil on a rack, repeat until all shrimp are done.
- Once all shrimp are fried, transfer to a bowl and add chili sauce, mayonnaise and Sriracha. Reserve the remaining sauce to drizzle over the tacos.
- Heat tortillas on a griddle for 1 minute and add a handful of shredded cabbage, add shrimp, then more salsa. Garnish with sliced radishes, jalapeño peppers, chopped cilantro and then serve your shrimp tacos.
- Place the shrimp on a cooling rack for later breading before frying. This gives the breading a chance to dry out and crisp up the shrimp.
- You can use marinated jalapeño peppers, 1 can will be enough to marinate 500 grams of shrimp.
- If you like perfection, we want you to know that the shrimp are fried at 180 degrees Celsius and you can use a thermometer to check that temperature.
- Fry the shrimp in batches if you don’t have a large pan, this also helps to keep the oil temperature just right. A handful at a time (about 6 or 8 shrimp) is usually good.
We hope you liked this recipe for shrimp tacos and remember that you can serve it with beans, avocado and salads.