BEST CRISPY SHRIMP TACOS!
I fell in love with Chili's crispy shrimp tacos and the absolute flavor explosion they imposed. These are hands down, a crowd pleaser and easy to make!
Provided by Laurie McMannen
Categories Seafood
Time 30m
Number Of Ingredients 14
Steps:
- 1. Preheat oil in deep fryer or pan to about 375 degrees
- 2. Peel and devein shrimp. Dip in buttermilk, then flour, then back in buttermilk and one more time in flour (two coats).
- 3. Place battered shrimp hot oil until golden, about 5-7 minutes.
- 4. While shrimp is cooking, dice tomatoes and onion, then combine with pineapple tidbits to make your salsa.
- 5. Remove shrimp from grease and set on paper towel to absorb extra grease.
- 6. Warm tortillas in microwave for about 20 seconds. Place shredded cheese in the bottom of the taco, then about three shrimp on top, drizzle a line of ranch, a line of BBQ sauce on top of the shrimp, a good spoonful of the pineapple salsa mix, jalapeños and lettuce. Voila! Enjoy!
SHRIMP TACOS - COOK'S COUNTRY METHODOLOGY
Cook's Country's method is to brush with oil the corn tortillas then top with shredded Monterey Jack cheese and shrimp filling. Then bake in a 450-degree oven until the cheese melts and becomes gooey. Next is to add the garnishes, fold the tortillas in half and serve as tacos to create the best of both worlds.
Provided by gailanng
Categories Tex Mex
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp and cook until shrimp are just opaque, about 2 minutes.
- Brush 2 rimmed baking sheets (line with foil for easier clean-up) with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
- Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.
Nutrition Facts : Calories 643.5, Fat 38.6, SaturatedFat 14.2, Cholesterol 196.8, Sodium 1086.5, Carbohydrate 40.9, Fiber 5.9, Sugar 5.2, Protein 35.4
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