Crispy Shrimp Tacos with Sweet Chili Mayo
Enjoy a restauÂrant-qualÂity taco feast made right in the comÂfort of your own home. These senÂsaÂtional, EVOO-fried, shrimp are tossed in a sweet chili sauce and mayÂonÂnaise comÂbiÂnaÂtion adding layÂers of flaÂvor. Joining the crispy-crunchy, super saucy shrimp in the taco-fillÂing fun are crisp vegÂgies, fraÂgrant fresh herbs, and zesty citÂrus.
Yes, you can fry in EVOO! Mild intenÂsity olive oils are amazÂingly verÂsaÂtile. These kitchen-capaÂble oils have the abilÂity to withÂstand high-heat temÂperÂaÂtures of around 400°F. A typÂiÂcal deep-fry temÂperÂaÂture hovÂers around 325 – 350°F, makÂing this well within olive oil’s culiÂnary wheelÂhouse. Fry on, friends!
Crispy Shrimp Tacos with Sweet Chili Mayo
Course: MainCuisine: American, Asian, FusionDifficulty: Medium4
servÂings30
minÂutes30
minÂutes
The shrimp are tossed in a garÂlic-pepÂper butÂterÂmilk mariÂnade before being tossed with cornÂstarch and fried crisp. The fried shrimp are then tossed in the sweet chili mayo and stuffed into toasted corn torÂtillas filled with shredÂded cabÂbage, cilantro, radishes, and tomaÂtoes. You can also freestyle your taco fillers, adding in your favorites and subÂtractÂing those you don’t preÂfer.
Ingredients
- Sweet Chili Mayo
1/2cupmayÂonÂnaise
3tbspsweet chili sauce
Crispy Shrimp:1lbraw shrimp, peeled
1/2 cupbutÂterÂmilk
1/2 tspsalt
1/2 tspgarÂlic powÂder
1/2 tsponion powÂder
2tspsriracha or hot sauce
1/4tspblack pepÂper
4cupsmild intenÂsity extra virÂgin olive oil for fryÂing
3/4cupcornÂstarch
- Taco Essentials and Fillings:
8 – 10eachcorn torÂtillas, toasted
2cupscabÂbage, shredÂded
1/2cupcilantro leaves, chopped
1/4cupradish, thinly sliced
1/4cuptomaÂtoes, diced
lime wedges and hot sauce
Directions
- Place mayÂonÂnaise and sweet chili sauce in a medium bowl and whisk to comÂbine. Cover and refrigÂerÂate until ready to make the tacos.
- Pat shrimp dry with paper towÂels and place in a large bowl. Add butÂterÂmilk, salt, garÂlic, onion, sriracha, and pepÂper, stir to comÂbine, cover, and refrigÂerÂate for 30 minÂutes to marÂiÂnate.
- Meanwhile, heat olive oil to 350°F in a large heavy-botÂtom skilÂlet or Dutch oven over medium-high heat. The oil should be a litÂtle over 2 inches deep in the pot or pan.
- Place cornÂstarch in a large bowl. Working in batches, using a slotÂted spoon, transÂfer the shrimp to the bowl with the cornÂstarch (make sure to let any excess mariÂnade drip off the shrimp before adding it to the cornÂstarch. Gently toss to coat the shrimp in the cornÂstarch and transÂfer to a bakÂing sheet (sinÂgle layer) while you bread the remainÂing shrimp.
- Working in batches of 2 – 3 shrimp, careÂfully place them into the hot oil, and fry until lightly golden and crisp, about 3 – 4 minÂutes. Transfer the fried shrimp to a paper towel-lined plate or bakÂing sheet to drain.
- Remove the chili mayo from the refrigÂerÂaÂtor, add shrimp, and toss to coat. Fill torÂtillas with shredÂded cabÂbage, cilantro, radishes, and tomaÂtoes. Top each taco with 2 – 3 fried shrimp and serve with lime wedges and hot sauce.
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