Firecracker shrimp tacos - WBRC FOX6 News - Birmingham, AL

Firecracker shrimp tacos






5 Each                                    Shrimp, 21-25, P&D,

Tail-off, cut into 2 in an angle but not butterflied


As Needed                 Calamari Seasoned Flour

As Needed                 Fry Batter (Recipe Follows)

As Needed                 Sweet Chili Sauce


2 Each                                    Flour Tortilla, 6-inch

½ Cup                         Mango-Jalapeno Slaw, drained (Recipe Follows)

3 Tablespoons          Sweet Chili Sauce

½ teaspoons              Sesame Seeds, toasted


1 Each                                    Bamboo Pick

1 Each                                    Lime Wedge





  1. 1.    Dredge shrimp in seasoned flour and shake off excess.
  2. 2.    Add shrimp to the batter and stir until coated. Remove the shrimp 1 at a time, allowing excess batter to drip back. Slip the shrimp into the 350 F fryer, making sure that they do not touch each other and stick together.
  3. 3.    Fry until golden brown, about 2 minutes. Remove from oil and transfer the shrimp into a paper towel lined plate to drain.
  4. 4.    While shrimp is cooking, warm flour tortilla on both sides on the flat top, must still be soft not crisp.
  5. 5.    When shrimp is done, toss in sweet chili sauce and coat evenly.
  6. 6.    Place ¼ cup of the drained mango-jalapeno slaw at the center of each flour tortilla from 12:00 to 6:00. Place FIVE pieces of crispy shrimp  on top of the slaw on each tortilla. Drizzle 1 ½ Tablespoon each of sweet chili sauce on top of the crispy shrimp.
  7. 7.    Garnish each taco with sesame seeds. Place the 2 tacos side by side and stick a 7" bamboo skewer through the middle of the tacos to keep it together.  Stick a fresh lime at the end of the bamboo skewer.
  8. 8.    Serve tacos on a serving plate.













1 Cup                          Mangoes, ¼ inch dice

½  Cup                        Sugar, granulated

1 Tablespoon                        White Wine Vinegar

2 teaspoons               Garlic, minced

2 teaspoons               Red Onion, minced

1 Each                                    Jalapenos, seeded, minced



2 teaspoons               Lime Juice

2 Tablespoons          Cilantro, chopped

1 Cup                          Mayonnaise

1 teaspoon                 Garlic, minced

½ teaspoon                Kosher Salt

¼ teaspoon                Black Pepper, coarse grind


  1. 1.    In a small sauce pot, combine mangos, sugar, vinegar, garlic, onions and jalapeno and simmer for 8 minutes. Immediately cool down.


  1. 2.    In a mixing bowl, combined lime juice, cilantro, mayonnaise, garlic, Kosher salt and black pepper. Whisk until  well combined.


  1. 3.    Add cooled down mango mixture and mix well.






2 Cups                        Shredded Cabbage/Slaw mix

¾ Cup                        Mango-Jalapeno Dressing




  1. 1.    In a small mixing bowl, place Asian slaw mix and the mango-jalapeno dressing.
  2. 2.    Mix until well-combined






1 ½ Cups                    Corn Starch

½ Cup                         All Purpose Flour

1 ¼ teaspoon             Kosher Salt

1 ½ Cups                    Club Soda




 In a large mixing bowl, stir together corn starch, flour and salt. Add the club soda and whisk until smooth. (Do not overbeat!)

Noon Cooking - July 1, 2014

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