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Crispy Shrimp Taco Recipe

Inspired by Pearlz Oyster Bar

Time30m

Serves4

red cabbage, black bean corn salsa, chipotle-lime aioli

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Ingredients

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Crispy Shrimp Taco Ingredients

1 pound Shrimp, peeled and deveined

1 cup Corn flour (masa harina)

1 cup 00 bread flour

1 tsp Cayenne pepper

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Cold water

2 cups Tuscany sunflower oil

2 cups Red cabbage, shredded

1 cup Black beans, drained and rinsed

1 cup Corn, canned or frozen

2 tbs ReaLime juice

1 tbs Chipotle in adobo sauce, minced

1 cup Mayonnaise

8 pieces Taco-sized tortillas

Method

Crispy Shrimp Taco Directions

1

Prepare the Chipotle-Lime Aioli

In a bowl, mix together mayonnaise, lime juice, and minced chipotle in adobo. Stir until well combined and set aside.

2

Make the Black Bean Corn Salsa

In a separate bowl, combine black beans, corn, lime juice, and a pinch of salt. Mix gently and set aside.

3

Prepare the Shrimp

In a bowl, combine corn flour, all-purpose flour, cayenne pepper, garlic powder, salt, and black pepper. Gradually add cold water and mix until you get a smooth batter.

4

Fry the Shrimp

Heat vegetable oil in a deep skillet over medium-high heat. Dip shrimp in the batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

5

Assemble the Tacos

Warm the taco-sized tortillas in a skillet. Place shredded red cabbage, crispy shrimp, and a spoonful of black bean corn salsa on each tortilla. Drizzle with chipotle-lime aioli before serving.