Buccaneer's Bounty
Sink your teeth into these crispy golden shrimp tacos, served with tangy lime slaw and spicy remoulade sauce. Each bite transports you to the high seas with a burst of flavors that'll make you shout "ahoy!"
ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1/4 cup chopped pickles
- 1/4 cup chopped fresh cilantro
- Lime wedges, for garnish
steps
- 1.
In separate bowls, place flour and panko. Mix paprika, garlic powder, salt, and black pepper into the panko.
- 2.
Dredge each shrimp in flour, dip into beaten eggs, then coat with seasoned panko mixture.
- 3.
Heat oil in a deep fryer or large skillet over medium-high heat. Fry shrimp in batches until golden brown and crisp. Transfer to a paper towel-lined plate.
- 4.
In a small bowl, combine mayonnaise, lime juice, hot sauce, pickles, and cilantro to create the remoulade sauce.
- 5.
In a separate bowl, toss shredded cabbage with lime juice for the slaw.
- 6.
Warm tortillas in a dry skillet or over an open flame until soft and pliable.
- 7.
Assemble each taco by placing a spoonful of slaw on a tortilla, followed by 3-4 crispy shrimp. Drizzle with remoulade sauce and garnish with lime wedges.
- 8.
Serve warm and enjoy the bounty!
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