Crispy Shrimp Tacos ~ The Best of Epcot Food and Wine
Cuisine: Mexican
Author: www.familyfoodierecipes.com
This was my absolute favorite International Tasting at this year's Epcot Food and Wine Festival
Ingredients
  • Chipotle Mayonnaise Ingredients:
  • ⅔ cups mayonnaise
  • 7.5 ounce can chipotle peppers in adobo sauce, puréed
  • Shrimp Tempura Ingredients:
  • Vegetable oil for frying
  • 1 egg white
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon parsley, dried
  • ½ teaspoon paprika
  • ¼ teaspoon baking powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon baking soda
  • ½ cup water
  • 1 pound large shrimp, peeled, deveined, with tails removed (approximately 30-35 shrimp)
  • Shrimp Tacos Ingredients:
  • 10 (6-inch) flour tortillas
  • 3 cups shredded red cabbage
  • ¾ cup favorite salsa verde
Instructions
  1. Shrimp Tacos Ingredients:
  2. (6-inch) flour tortillas
  3. cups shredded red cabbage
  4. /4 cup favorite salsa verde
  5. For Chipotle Mayonnaise:
  6. Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.
  7. For Shrimp Tempura:
  8. Heat about 2 inches of vegetable oil to 375ÚF in a deep fryer.
  9. Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
  10. Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
  11. Add shrimp and toss until fully covered with batter.
  12. Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.
  13. To serve:
  14. Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.
Recipe by Family Foodie at https://familyfoodierecipes.com/crispy-shrimp-tacos/