Shrimp Voodoo Tacos Recipe
Flash fried shrimp tossed in our Sweet ‘n Spicy Sriracha Voodoo sauce, topped with shredded white cheese and our Spicy Cajun Coleslaw. Served with sides of pico de gallo and Jambalaya.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp Tacos
Method
Preparation
- 1
Prepare the Shrimp
In a mixing bowl, combine the flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the peeled and deveined shrimp in the mixture until well coated.
- 2
Fry the Shrimp
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated shrimp in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- 3
Toss the Shrimp
In a large bowl, toss the fried shrimp with the Sweet ‘n Spicy Sriracha Voodoo sauce until evenly coated.
- 4
Assemble the Tacos
Warm the taco shells in the oven or microwave. Fill each taco shell with the sauced shrimp, then top with shredded white cheese and a generous amount of spicy Cajun coleslaw.
- 5
Serve
Plate the tacos with sides of pico de gallo and jambalaya. Enjoy your Shrimp Voodoo Tacos!
