Best Sweet And Spicy Shrimp Tacos Recipes

SWEET AND SPICY SHRIMP TACOS

Steps:

• 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
• 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
• 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

SWEET AND SPICY SHRIMP TACOS

Steps:

• Rinse and pat dry thawed shrimp. Remove the tails from the shrimp.
• In a large ziploc bag combine the flour, cornstarch and salt; set aside.
• Pour 1/3 cup of buttermilk into a shallow bowl.
• Dip the shrimp into the buttermilk, then throw into the floured ziploc bag and close; shake to coat shrimp evenly.
• Heat 1/3 cup of oil in a deep skillet over med-high heat and fry shrimp in batches a few minutes on each side until crispy. Shrimp cook very fast so like a minute on each side. Remove and place on paper towels.
• Finely dice the tomatoes and then finely shred the lettuce; set aside.
• To make the sauce combine the mayonnaise, sweet chili sauce and sriracha hot sauce. Stir well to combine.
• Add the breaded cooked shrimp to the sauce and toss to coat well.
• To assemble the tacos place the shrimp (about 4) in the center of each small flour tortilla and then top with lettuce, tomatoes and drizzle sour cream over the top, (I used a small ziploc bag for that). Serve.