Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Crispy Shrimp Tacos
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 10 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 391
- Total Fat
- 27 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 129 mg
- Sodium
- 442 mg
The combination of crispy fried shrimp with the fresh mango pico de gallo gives a delicious contrast of textures. Ree’s tip for this dish is to make the pico de gallo a little in advance, as it benefits from sitting for a while before serving.
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 10 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 391
- Total Fat
- 27 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 129 mg
- Sodium
- 442 mg
Ingredients
Mango Pico De Gallo:
Shrimp:
Tacos:
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Directions
Special equipment:
a deep-fry thermometer- For the mango pico de gallo: Combine the mango, onions, tomatoes, salt, pepper, lime juice and serrano in a small bowl and set aside.
- For the shrimp: In a medium shallow skillet, heat 1 inch oil to 360 degrees F.
- Combine the egg and milk in a shallow dish. Combine the flour, salt and pepper in a second dish. Add the panko breadcrumbs, chili powder and cumin to a third dish and mix.
- Bread the shrimp, a few at a time, by dredging them in the flour and shaking off the excess, then dipping them in the egg mixture; finally, coat them completely in the panko mixture. Put on a plate.
- Fry the shrimp in batches until golden, 30 to 45 seconds per side. Remove the shrimp to a paper towel-lined plate or cooling grate over a sheet pan. Repeat until all the shrimp are fried.
- Build the tacos by laying down a tortilla and placing two shrimp on top, followed by a heaping scoop of the mango pico de gallo, some purple cabbage, then cilantro. Serve with a wedge of lime to squeeze over.
