A blog by ordinary people about living an extraordinary life
Sorry for the lack of recipes this past week. Here is the shrimp taco recipe from the latest Food Network Magazine. The mango slaw is great, and can be used in other recipes (I think it would go really well with pulled pork or as a summer side for any cookout). I breaded and lightly fried the shrimp, as Meg is still not a huge shrimp fan, and the crisp from the frying gives another texture in the tacos to take away any “shrimpy” feel. We also added extra veggies that we had in the fridge and avocado.
The first step is to prepare the dressing for the slaw. In a bowl, combine the mayo, Sriracha, lime juice and sugar. Whisk to combine. Pour 2/3 of the dressing into a large bowl and add the cole slaw mix and cilantro. Toss to combine, then add the mango and season with salt. Set aside.
The next step is to make the shrimp. I used frozen shrimp, so thaw them out and remove the shells (I freeze the shells and use them for shrimp broths). Chop each shrimp into 3 pieces. Toss the shrimp in the remaining dressing. Remove the shrimp from the dressing and toss with panko breadcrumbs to coat. Heat vegetable oil in a skillet over medium heat, and add the shrimp when hot. Fry for 3-5 minutes, until lightly browned. Remove and place on paper towels to dry, season with salt and a dusting of chipotle powder.
Now it is time to assemble the tacos, no right or wrong method here. I placed a nice pile of slaw on the wrap, then added shrimp, zucchini, peppers, avocado and some extra Sriracha. Can’t go wrong with this recipe!