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Baja Shrimp Recipe

Name: Taconetas Baja Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 pieces large shrimp (16/20), peeled and deveined, tails on; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 cup all-purpose flour (for dredging); 0.25 cup cornstarch; 0.5 tsp baking powder; 1 cup ice-cold sparkling water; 1 piece large egg, cold; 1.5 cups vegetable oil (for deep frying); 3 cups green cabbage, thinly shredded; 1 cup red cabbage, thinly shredded; 0.5 cup carrot, julienned or shredded; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice (about 1 lime); 2 tbs mayonnaise; 1 tsp apple cider vinegar; 1 tsp honey; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cup mayonnaise; 1 tsp chipotle in adobo, minced; 0.5 tsp sriracha (or hot sauce), optional; 1 tsp lime juice; 0.25 tsp garlic powder; 0.25 tsp salt; 8 pieces corn or flour tortillas, warmed; 2 pieces fresh lime wedges; 0.25 cup fresh cilantro leaves (for garnish)

Inspired by Taconeta

Time45m

Serves4

Tempura fried shrimp, cabbage slaw, chile mayo.

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Ingredients

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Tempura Fried Shrimp

20 pieces large shrimp (16/20), peeled and deveined, tails on

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 cup all-purpose flour (for dredging)

1/4 cup Cornstarch

1/2 tsp Baking powder

1 cup ice-cold sparkling water

1 piece large egg, cold

1 1/2 cups vegetable oil (for deep frying)

Cabbage Slaw

3 cups green cabbage, thinly shredded

1 cup red cabbage, thinly shredded

1/2 cup carrot, julienned or shredded

1/4 cup Fresh cilantro, chopped

2 tbs lime juice (about 1 lime)

2 tbs Mayonnaise

1 tsp Apple cider vinegar

1 tsp Honey

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Chile Mayo & Assembly

1/2 cup Mayonnaise

1 tsp chipotle in adobo, minced

1/2 tsp sriracha (or hot sauce), optional

1 tsp ReaLime juice

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

8 pieces corn or flour tortillas, warmed

2 pieces fresh lime wedges

1/4 cup fresh cilantro leaves (for garnish)

Method

Tempura Fried Shrimp

Prep shrimp

Pat shrimp dry with paper towels. Season lightly with 1 tsp sea salt and 1/2 tsp black pepper. If tails are long, leave them on for presentation.

Make tempura batter

In a medium bowl, whisk the cold egg lightly. Add the ice-cold sparkling water and stir gently to combine. In a separate bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. Add the dry mix to the egg-water and stir briefly—do not overmix; a few lumps are fine. Keep the batter cold (place bowl over an ice bath if possible).

Dredge and fry

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a drop of batter is added and float. Lightly dredge each seasoned shrimp in 1/2 cup flour (shake off excess) to help batter adhere, then dip into the tempura batter, letting excess drip off. Fry shrimp in batches (do not crowd) for 2 to 3 minutes until batter is crisp and light golden. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm in a 200°F (95°C) oven if necessary while frying remaining shrimp.

Cabbage Slaw

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup carrot and 1/4 cup chopped cilantro.

In a small bowl whisk together 2 tbs lime juice, 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, 3/4 tsp kosher salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Let sit for at least 10 minutes for flavors to meld. Taste and adjust seasoning with additional salt or lime if desired.

Chile Mayo & Assembly

Make chile mayo

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp sriracha (optional), 1 tsp lime juice, 1/4 tsp garlic powder and 1/4 tsp salt. Stir until smooth. Taste and add more chipotle or sriracha for heat if desired.

Warm tortillas

Warm tortillas on a hot skillet or comal for about 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Spread about 1 tablespoon chile mayo across each warmed tortilla. Divide the cabbage slaw evenly among the 8 tortillas (about 1/2 cup slaw per taco). Top each with 2–3 tempura shrimp depending on size (use all 20 shrimp across the tacos). Garnish with cilantro leaves and a squeeze of fresh lime. Serve immediately while shrimp are crisp.