Crispy Peruvian Shrimp Recipe
cucumber slaw, aji amarillo aioli, lettuce, flour tortillas
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Ingredients
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For the Crispy Shrimp
For the Cucumber Slaw
For the Aji Amarillo Aioli
For Serving
Method
For the Crispy Shrimp
- 1
Prepare the Shrimp
In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix well.
- 2
Coat the Shrimp
Dip each shrimp into the beaten egg, then coat with the flour mixture. Ensure they are evenly coated.
- 3
Heat the Oil
In a large frying pan, heat the oil over medium-high heat until hot (about 350°F or 175°C).
- 4
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches. Fry for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
For the Cucumber Slaw
- 5
- 6
Dress the Slaw
In a separate small bowl, whisk together rice vinegar, sesame oil, salt, and black pepper. Pour over the slaw and toss to combine.
For the Aji Amarillo Aioli
- 7
Make the Aioli
In a bowl, mix together aji amarillo paste, mayonnaise, lime juice, minced garlic, and salt to taste until smooth.
Assembly
- 8
Assemble the Dish
On each flour tortilla, layer crispy shrimp, cucumber slaw, and leafy lettuce. Drizzle with aji amarillo aioli. Roll the tortilla and serve immediately.