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)

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Directions:

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.

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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.