Baja Shrimp Taco Recipe with Sriracha Mayo
If you want summer vibes any time of the year, this Baja Shrimp Taco recipe is calling your name. It's refreshing, light, and has an extra kick of heat thanks to Lee Kum Kee Sriracha Mayo.
This is just a few simple components that come together: Tortilla, panko shrimp, sauteed cabbage, and toppings like queso fresco and pickled onions. Combine them all, and you get an explosion of flavor that doesn't need to be reserved for vacations.
What You Will Need
Ingredients
- 1/2 large red onion
- 1 Tbsp. butter
- 1 1/2 cups cabbage
- 1 cup matchstick carrots
- 1/2 cup buttermilk, divided
- 1- 1/2 pounds large shrimp
- 1/2 cup all-purpose flour
- 1 1/4 cup panko breadcrumbs
- Oil, for frying
- Flour or Corn Tortillas
- Jalapeno peppers
- Fresh cilantro leaves
- Queso fresco
Dressing
- Lee Kum Kee Sriracha Mayo, for drizzling
Made with
Lee Kum Kee products
How to make it
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To make the sautéed cabbage: Heat a skillet until very hot. Add the butter, cabbage and carrots and cook over high heat for just 1 minute. Set aside.
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To make the panko crusted shrimp: In a medium bowl, toss the shrimp in ½ cup of buttermilk and ½ teaspoon of salt. In a shallow baking dish, combine the flour and remaining ½ teaspoon of salt. In a small bowl, pour the remaining ½ cup buttermilk. In another shallow baking dish, pour out the panko breadcrumbs. Start by dipping the shrimp in flour, then the buttermilk and finally the panko.
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In a large saucepan, heat 2.5 cm of oil to 177°C(350°F). Fry shrimp in batches until golden, about 2 minutes per batch. Drain on paper towels.
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To assemble the Baja Shrimp Tacos: Heat up the tortillas in a skillet. Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp. Sprinkle with jalapenos, pickled red onions, cilantro and queso fresco. Drizzle with the Lee Kum Kee Sriracha Mayo. Serve tacos with lime wedges. Enjoy!
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