Yum Yum Shrimp Taco Recipes

YUM YUM SHRIMP

Steps:

• Mix 3 cups ice water, sugar and salt in a bowl.
• Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
• Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
• Add the shrimp and stir until evenly coated.
• Heat oil to 350 degrees.
• Working in batches, fry shrimp until golden, about 3 minutes.
• Remove and drain on paper towels; season with salt.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
• Toss some of the sauce (not all) with the cabbage. We'll use the leftover sauce to top the tacos.
• Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.

SHRIMP TACO WITH MANGO SLAW

Steps:

• 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
• 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
• 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
• 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
• 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
• * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.