Cannonball Shrimp Taco Recipe

prep and soak

Cut potatoes into 1/3-inch fries and place in a bowl of cold water. Soak 20–30 minutes to remove excess starch, then drain and pat very dry with kitchen towels.

Heat 2–3 inches of oil in a heavy pot or deep fryer to 325°F (163°C). Fry the dried fries in batches for 3–4 minutes until softened but not browned. Remove to a rack or paper towels and let rest 10 minutes.

Raise oil temperature to 375°F (190°C). Fry the par-cooked fries in batches 2–3 minutes until golden and crispy. Drain on paper towels, season immediately with 1 tsp kosher salt and 1/4 tsp black pepper, and keep warm in a low oven (200°F/95°C) while finishing tacos.

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool slightly, then chop into 1-inch pieces. Reserve 1 teaspoon bacon fat for warming tortillas if desired.

Toast sesame seeds in a dry skillet over medium-low heat, stirring, until fragrant and lightly golden, about 1–2 minutes. Set aside.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp sweet chili sauce, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp honey, 1 tsp lime juice, and 1/2 tsp sesame oil. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until assembly.

In a mixing bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 2 tbsp sliced chives. In a small bowl whisk 1 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp rice vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to coat. Chill until ready to use.

Pat shrimp very dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

In a bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 tsp baking powder. In a separate small bowl beat 1 egg with 1 cup very cold club soda. Pour wet into dry and stir lightly to combine; batter should be lumpy and cold. If it becomes thick, add 1–2 tbsp more cold club soda to loosen.

Heat oil in a deep pot to 350°F (175°C). Working in small batches, dip shrimp into batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, 2–3 minutes, flipping if needed. Do not overcrowd. Remove to a wire rack or paper towels. Keep warm in oven if making ahead.

If oil temperature drops too low, allow to come back to 350°F before next batch.

Warm tortillas: heat a skillet over medium, add 1 tbsp butter or reserved bacon fat and warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a towel to stay warm.

To assemble each taco: place about 2–3 tbsp cabbage slaw in the center of a warm tortilla. Top with 3–4 fried shrimp (depending on size). Drizzle 1–2 tbsp R & F Cannonball Sauce over the shrimp. Sprinkle 1 tbsp chopped bacon pieces and a light pinch of sliced chives and toasted sesame seeds over each taco. Serve with a lime wedge alongside.

Plate tacos with a generous portion of hand-cut fries on the side. Serve immediately so shrimp remain crisp.