Sweet and Spicy Oven-Fried Shrimp Tacos Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Sweet and Spicy Oven-Fried Shrimp Tacos

YUMMLY(1)
Foodie Katty: "I had to improvise a bit with this recipe. We for…" Read More
23Ingredients
50Minutes
740Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Whether for Taco Tuesday or any day of the week, these colorful, crunchy tacos will be gone in a flash. The shrimp are crispy and mess-free thanks to oven-frying. Mayonnaise is the key ingredient in the batter to coat the shrimp and get the panko and cornmeal to stick, and baking powder helps keep the coating crunchy. Sweet slaw and smoky, slightly spicy chipotle sour cream add a multitude of textures and flavors. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
4 SERVINGS
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt (divided)
  • 3/4 teaspoon black pepper (divided)
  • 14 ounces coleslaw mix (1 package)
  • 2 green onions (chopped)
  • 1 cup sour cream
  • 1 teaspoon fresh lime juice
  • 2 chipotle chiles in adobo (minced, plus 2 teaspoons adobo sauce from the can)
  • 2 tablespoons flour
  • 1 tablespoon baking powder
  • 6 tablespoons mayonnaise
  • 3 large egg whites
  • 1/4 cup water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup cornmeal
  • 1 pound large peeled and deveined raw shrimp (26-30 per pound, peeled including tails)
  • cooking oil spray
  • radishes (for serving)
  • avocado (for serving)
  • 12 corn tortillas (12 to 16, about 5 inches wide)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Make slaw: Whisk together ½ cup mayonnaise, the sugar, vinegar, 1 tablespoon lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add coleslaw mix and green onions, and toss to coat well. Cover and refrigerate.
    2. Make spicy chipotle sour cream: Stir together sour cream, 1 teaspoon lime juice, chipotle peppers, adobo sauce, and ¼ teaspoon salt in small bowl. Cover and refrigerate.
    3. Make shrimp: Set a sheet pan in the oven and preheat oven to 475°F. Combine flour, baking powder, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper in a shallow bowl. Whisk together remaining 6 tablespoons mayonnaise, the egg whites, and water in a separate bowl. Stir together panko and cornmeal in a shallow pan.
    View 4 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    740Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories740Calories from Fat320
    % DAILY VALUE
    Total Fat35g54%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol45mg15%
    Sodium1770mg74%
    Potassium720mg21%
    Protein15g29%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate97g32%
    Dietary Fiber10g40%
    Sugars15g30%
    Vitamin A15%
    Vitamin C90%
    Calcium45%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(1)

    Foodie Katty 2 months ago
    I had to improvise a bit with this recipe. We forgot to buy chilli adobo sauce, so I used red curry paste (spicy) and I ran out of mayo so I made my own. I was worried that 12 min in the oven at 475 would have dried out the shrimps, but they came out perfectly cooked. Hust going forward,I’d season the shrimps a bit to give it a little more flavour, why I gave a 4/5 star. The sauce was good and so was the slaw. Good recipe!

    PlanShop