As you might recall from my previous post, I purchased 3 pounds of fresh shrimp a few days ago. I used half of the shrimp in the Camarones ala Diabla but, what did I do with the other half?
Well, to be honest, the Camarones ala Diabla was intended solely for me. I made it fiery hot, just as I like, and it was only fair that I made a second entrée for everyone else.
The tangy sauce complemented the crispy shrimp perfectly.
Crunchy Shrimp Tacos
Who can resist fried shrimp? Even people who don’t love shrimp will sample a little, when it’s fried.
Ingredients for the garden filling:
2 Roma tomatoes, diced
3 green onions, diced,
1 large carrot, matchstick cut
1 large jalapeño, stemmed, seeded and diced
½ cup fresh spinach, chopped
¼ cup bell pepper, diced
Ingredients for the sauce:
½ cup mayonnaise
3 Tbs spicy ketchup (chili sauce)
½ tsp garlic powder
½ tsp cumin powder
Ingredients for the fried shrimp:
1/2 cup vegetable oil
1 cup milk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 tablespoon Sriracha sauce
Two dashes of Maggi seasoning sauce (less than ¼ tsp)
Salt and pepper to taste
1 cup Panko breadcrumbs
1 lime, quartered
1.5 pounds medium shrimp, peeled and deveined
8 flour tortillas (homemade this time)
Prepare the garden filling by chopping, dicing and slicing all of the ingredients. Toss in a bowl and squirt a little lime juice over the top and mix briefly. Set aside.
Prepare the sauce by mixing all of the ingredients in a bowl. Store in the refrigerator until needed.
Heat the vegetable oil in a large skillet over medium-high heat.
In a large bowl, whisk together milk, flour, cornstarch, egg, Sriracha, Maggi sauce and salt and pepper, to taste. This will be the batter for the shrimp.
Add some Panko breadcrumbs to a separate bowl.
Working one at a time, dip the shrimp into the batter, then dredge in Panko breadcrumbs, pressing to coat.
Add the shrimp to the skillet, one at a time and cook until golden and crispy. This only takes 2 or 3 minutes. Transfer to a paper towel-lined plate.
Assemble the tacos by smearing some sauce on a tortilla, adding a small handful of garden filling and topping with several shrimp and a few squirts of lime.
Serve with rice and beans.