Twin sibling to the blackened chicken tacos, these tacos take a deep dive into the ocean. But not too deep because shrimp are actually pretty shallow. Low tide is actually the best time to catch shrimp because then your net can reach them easier.
So don’t forget to analyze your tide charts for this recipe.
Careful when throwing your shrimp into the scolding oils, don’t throw them at all. Lightly place them into the dangerous liquid and to not create a ruckus.
But even then, be careful, it’s like a kiddie pool. When you are just standing by, supervising, pretending to be an adult, you suddenly get splashed when you least expect it. Chef T had the oils lash out at her, now she has some cooking battlescars.
Keep your splashes on the food, not the forearm,
Your favorite alternative chefs, K & T
Firecracker Shrimp Tacos
Ingredients
Tempura Shrimp
- 2 dozen shrimp shelled and deveined
- Vegetable oil
- ½ cup cornstarch
- ¾ cup rice flour
- ¼ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. paprika
- Pinch cayenne pepper
- 1 egg
- ½ cup iced water
Coleslaw
- 2 cups red cabbage
- ¼ cup mayo
- 1 lime juice
Sriracha Mayo
- ½ cup mayo
- ¾ tsp. siracha
Corn Tortillas
1 large avocado, diced
Cilantro for garnish
Instructions
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Heat up vegetable oil in a shallow pan, you want enough oil to shallow fry your shrimp.
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While you wait for your oil to heat up, combine all your dry ingredients for your tempura first, then whisk in your egg. Slowly whisk and pour in your iced water until you get a pancake mix like texture. Be careful that your batter does not become runny.
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Dip shrimp in batter and gently drop them into your hot oil. Cook for a few minutes and then flip. When shrimp is done, the tempura should be a nice golden brown. Place cooked shrimp on a paper towel to absorb the excess oil, so that you get a nice crispy outside.
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Toss together cabbage, mayo, and lime juice for the coleslaw. Set aside until ready to serve.
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In a small bowl mix together mayo and sriracha. Feel free to adjust sriracha to your taste.
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Assemble with coleslaw on the bottom of your taco shell, shrimp on top with a sprinkle of the avocado and cilantro. Drizzle on your spicy mayo.