FIRECRACKER SHRIMP TAQUITOS
Provided by Food Network
Time 40m
Number Of Ingredients 11
Steps:
- 1.In a mixing bowl, combine sriracha, soy sauce, sesame oil, lime juice, honey, salt and pepper. Whisk well to combine. Add shrimp to bowl and toss to combine. Cover and refrigerate for at least 30 minutes. 2.Lay the tortilla triangles onto a work surface. Place a shrimp on top of each with the tail extended from the tip of the triangle. Roll up tightly. The tail will stick out from the tortilla. Secure with a toothpick. Store in the refrigerator until ready to fry. 3.Heat the oil in a medium size saucepan over high heat. When the temperature reads 350degrees F on a thermometer it is ready to use. Maintain the temperature by adjusting the heat up or down when necessary. 4.Using tongs and working in small batches, carefully place the shrimp in the hot oil. Fry until tortilla is a deep golden brown and the tail of the shrimp curls, about 2 minutes. Remove the toothpick from each and serve with peanut sauce or Thai chili sauce.
FIRECRACKER SHRIMP
Steps:
- Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
- Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
- Mix all ingredients together in a bowl. Refrigerate until ready to use.
FIRECRACKER SHRIMP TACOS
Make and share this Firecracker Shrimp Tacos recipe from Food.com.
Provided by Food.com
Categories Spicy
Time 12m
Yield 4-6
Number Of Ingredients 12
Steps:
- Shrimp:.
- In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
- In a heavy bottomed pot heat oil to 350 degrees.
- Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
- Toss the shrimp in half of the sauce.
- Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
- Firecracker sauce:.
- Whisk all ingredients together. Season with salt and pepper to taste.
Nutrition Facts : Calories 414.4, Fat 15.9, SaturatedFat 1.3, Cholesterol 143.2, Sodium 1285.7, Carbohydrate 49.8, Fiber 3.7, Sugar 1.5, Protein 18.1
FIRECRACKER SHRIMP
These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 30 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
FIRECRACKER SHRIMP
Shut The Front Door!!!!! Do Not make these....they are totally addicting & you'll be sooooo sorry. I shared this find with Dib's & she said the very same thing! I can promise you if you like crispy & spicy & shrimp you'll be hooked! Just Remember I warned you! Found on Pinterest & traced back to 'Picture the Recipe"
Provided by Iron Bloomers
Categories < 60 Mins
Time 1h
Yield 12 rolls, 3 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in a shallow bowl or zip lock bag.
- Add the shrimp tossing to coat.
- place in fridge for 15-30 minutes.
- Lay out your wrappers.
- Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
- Repeat with remaining shrimp wraps.
- Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
- Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
- Serve hot with sweet & sour sauce.
- Can be made with smaller shrimp & wonton wrappers.
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- Combine the hot sauce, olive oil, salt, sugar, and garlic and pour over shrimp. Stir to coat well. Place in Ziploc bag and marinate in fridge.
- Heat the olive oil over medium-high heat. Add onion and corn, and saute, stirring occasionally for about 5 minutes until onion is golden. Add drained tomatoes and stir for 1-2 more minutes until heated through. Remove to a bowl. Cut the avocado in half, scoop out the flesh with a spoon, dice, and add to corn mixture. Add the lime juice, plenty of fresh salt and pepper to taste, and stir gently to combine. Set aside.
- Heat the pan again over medium-high heat. Add the shrimp and marinade. Cook for 2 to 2.5 minutes per side until shrimp is golden and crispy. Add the shrimp to a tortilla, top with salsa, and serve.
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