Yuca Stuffed Crispy Shrimp Recipe
Sour Orange Mojo ~ Pickled Habanero Tartar Salsa ~ Nica Slaw
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Ingredients
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Shrimp Filling
Sour Orange Mojo
Pickled Habanero Tartar Salsa
Nica Slaw
Breading and Frying
Method
Prepare the Yuca and Shrimp Filling
- 1
Cook the Yuca
Boil the chopped yuca in salted water for about 15-20 minutes until tender. Drain and mash until smooth.
- 2
Make the Sour Orange Mojo
- 3
In a bowl, whisk together the sour orange juice, minced garlic, olive oil, and oregano. Set aside.
Prepare Pickled Habanero Tartar Salsa
- 4
In a bowl, mix the sliced habanero peppers, mayonnaise, pickle relish, lime juice, and salt. Stir well and refrigerate until ready to serve.
Make the Nica Slaw
- 5
In a large bowl, combine the shredded cabbage, grated carrots, lime juice, salt, and cilantro. Toss well and let it sit for at least 15 minutes before serving.
Stuff and Fry the Shrimp
- 6
Prepare the Shrimp
Take the shrimp filling and stuff each shrimp with about a tablespoon of the mixture. Secure with a toothpick if necessary.
- 7
Bread the Shrimp
Dredge the stuffed shrimp in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 8
Fry the Shrimp
Heat vegetable oil in a deep skillet over medium-high heat. Fry the stuffed shrimp in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
