Samurai Shrimp Tacos Recipe

Marinate shrimp

In a bowl, combine soy sauce (2 tbs), mirin (1 tbs), sake (1 tbs), grated ginger (1 tsp), minced garlic (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp). Add the shrimp and toss to coat. Marinate for 10–15 minutes in the refrigerator — do not exceed 30 minutes or the shrimp will start to cure.

Prepare breading stations

Set up three shallow dishes: 1) whisk together the 3 tbs flour and 2 tsp cornstarch with a pinch of salt and pepper; 2) beaten eggs (2); 3) panko breadcrumbs (1.5 cups) in a third dish. Pat the marinated shrimp dry with paper towels to help the coating adhere.

Bread the shrimp

One at a time, dredge shrimp in the flour mixture, shake off excess, dip into beaten eggs, then press into panko to fully coat. Place breaded shrimp on a tray and repeat until all shrimp are coated.

Fry the shrimp (pan-fry)

Pour about 1 cup vegetable oil into a large skillet to a depth of roughly 1/4–1/2 inch and heat over medium-high until shimmering and 350°F (175°C) or a small breadcrumb sizzles immediately. Fry shrimp in batches (do not overcrowd) 1.5–2 minutes per side until golden brown and cooked through (internal temp ~120–130°F). Transfer to a wire rack or paper towel-lined plate and season lightly with 1/2 tsp salt while hot. If you prefer deeper frying, use a pot and maintain oil at 350°F and fry 2–3 minutes per batch.

Make the slaw

In a large bowl combine green cabbage (3 cups), red cabbage (1 cup), carrot (1/2 cup), and green onions (2 tbsp). In a small bowl whisk rice vinegar (2 tsp), sesame oil (1 tsp), sugar (1/2 tsp) and kosher salt (1/4 tsp). Pour dressing over cabbage mixture and toss until evenly coated. Let sit 5–10 minutes to soften slightly, then give a final toss before assembling tacos.

Prepare katsu-style sauce

In a small bowl whisk together ketchup (1/4 cup), Worcestershire sauce (1 tsp), soy sauce (1 tsp), mirin or honey (1 tsp), rice vinegar (1 tsp) and garlic powder (1/4 tsp). Taste and adjust sweetness or acidity as desired. This is the katsu-style sauce for drizzling over the tacos.

Make spicy mayo

In another small bowl mix mayonnaise (1/4 cup) with sriracha (1 tsp) and lemon juice (1 tsp). Adjust sriracha to heat preference. Transfer both sauces to serving bowls or squeeze bottles for easy assembly.

Warm tortillas

Warm flour tortillas (6) in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable. Keep wrapped to stay warm.

Assemble tacos

Place 3–4 panko fried shrimp on each warmed tortilla. Top with a generous handful of cabbage slaw. Drizzle 1–2 tsp katsu-style sauce over the slaw and finish with a drizzle (about 1 tsp) of spicy mayo. Sprinkle toasted sesame seeds (1 tsp) and chopped cilantro (2 tbsp) if using. Serve immediately with lime wedges for squeezing and your choice of side.