I had a bunch of shrimp left over from making my Sushi dinner last night and decided since I won’t be heading to the Mexican Restaurant for Girl’s Night Out as planned, I will have it come to me instead. So I made shrimp tacos for dinner.
Shrimp: 2 – 12 oz bags of Extra Large Cooked Shrimp
1 cup Corn Starch or Arrowroot Flour (I used both)
salt and pepper, to taste
Oil for frying
1/2 cup mayonnaise
2 tsp Sriracha sauce
2 TBSP honey
1 tsp salt
Lettuce & Cabbage, Shredded
12 Corn Tortillas
INSTRUCTIONS OIL: Heat vegetable oil in a large skillet over medium high heat.
SAUCE: In a small bowl, whisk together mayonnaise, honey, salt and Sriracha sauce; set aside.
SHRIMP: Season shrimp with salt and pepper, to taste. Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat. Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
Take a tortilla, put a dollop of honey mayo sauce in the middle of the tortilla. Place shrimp in the center of a tortilla, top with a cabbage/lettuce slaw then with the Tomatoes. Top with Sriracha Sauce.