BANG BANG SHRIMP TACOS WITH SPICY SLAW

INGREDIENTS:

(FOR SLAW)

-1 SMALL HEAD RED & GREEN CABBAGE

-1 SMALL CONTAINER SOUR CREAM

-1 JALAPENO (DESEEDED AND CHOPPED)

-LIME JUICE (2 LIMES)

-1 CUP CILANTRO (CHOPPED)

-GARLIC POWDER

-SALT/PEPER

(FOR SHRIMP)

-1 LB PEELED AND DEVEINED UNCOOKED SHRIMP

-1 CUP MILK

-3/4 CUP FLOUR

-1/2 CUP CORN STARCH

-1 EGG

-HOT SAUCE

-PANKO BREAD CRUMBS

-VEGETABLE OIL FOR FRYING

-TORTILLAS

(FOR SAUCE)

-RANCH DRESSING

-HOT SAUCE

INSTRUCTIONS:

1. Shred both the red and green cabbage. Unfortunately they don't sell cabbage in smaller amounts so you will not use the entire head of both of these. I use about 2 cups green and 2 cups red.

2. Add sour cream one spoonful at a time until completely combined. A little goes a long way, so stir together before adding more.

3. Add chopped cilantro, jalapeño, lime juice, salt, pepper and garlic powder to taste. Set aside.

4. If frozen, defrost shrimp and pull tails off.

5. Heat oil in a medium size pot (one you'd use to cook pasta) over medium heat until temperature of oil reaches 375.

6. In medium size bowl, combine milk, flour, corn starch, egg and 1/2 cup of hot sauce. Mix well. In another bowl, add panko bread crumbs.

7. Coat shrimp in the mixture and shake off excess. Bread in panko breadcrumbs.

8. Fry until golden brown in batches, between 6-8 at a time (fry for only a few minutes- shrimp cooks super fast).

FOR THE SAUCE:

1. mix equal parts of ranch dressing and hot sauce.

Comments

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