Making fried shrimp tacos at home is way too easy to not do it more often. Add a homemade flour tortilla and some bang bang sauce and you've got yourself a mini vacation at home.

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MANDOLINE: https://amzn.to/3iaD90N
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
TORTILLA WARMER: https://amzn.to/3vb4ExA
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
KITCHEN AID MIXER: https://amzn.to/33eQot4
CAST IRON SKILLET: https://amzn.to/3jw4oVf
MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm
MICROPLANE: https://amzn.to/3niIhDK
FOOD PROCESSOR: https://amzn.to/3gqF6XY (the one i recommend, but don't use yet)

And if you'd like to make your tacos gluten free, here are the products we use:
SIETE TORTILLAS: https://amzn.to/2RGjmzd (@Downshiftology also has a great recipe for homemade that we use)
KING ARTHUR GLUTEN FREE FLOUR: https://amzn.to/3cvHegd
PANKO: https://amzn.to/3g4JLjrRECIPE

FRIED SHRIMP
• U 41-60/lb uncooked shrimp (1/2 lb/200g per person) - I used 600g/1.5lbs total for this recipe because SNACKING
• 8g or 1 1/2tsp salt
• 250g or 1c buttermilk
• 2 eggs
• 250g or 2c ap flour (King Arthur gluten flour works well here too)

Thaw shrimp (if needed) then stir in 6g or 1tsp salt (or 1g per 100g of shrimp). Allow to cure in the fridge for 30 min.

Dry off any excessive moisture.

To batter the shrimp, combine buttermilk, eggs, and 2g salt in a bowl and whisk. In another bowl, add 400g or 3.5c coarse panko breadcrumbs.

Coat shrimp in flour, then dip in buttermilk mixture, then into the panko.

Preheat sauté pan with about 120g or 1/2c neutral oil to 350F/176C (depending on size of pan - oil should come about 1/2 way up sides of shrimp). Add shrimp in two batches, frying for about 2-2.5min per side until golden brown.

FRESH FLOUR TORTILLAS
• 300g or 2c AP flour
• 6g or 1tsp salt
• 50g or 1/4c lard
• 180g or 3/4c cold water

Into bowl of food processor measure, flour, salt, and lard. Process for 15 sec until far until mixture becomes pebbly. Stream in cold water slowly and continue to process for about 10 seconds until dough comes together.

Flip dough onto floured work surface and knead for about a minute or until dough is no longer tacky.

Cut dough into 12 approx 40g pieces, roll into balls, and place on a sheet tray. Cover with a towel and allow dough to rest for 15 min.

Roll out tortilla balls into about a 6" rounds. Place in preheated cast iron on med-low and cook for 30-40sec per side or until tortilla begins to puff and take on color.


GARNISH:

Shrimp Taco Sauce (bang bang sauce):
• 100g or 1/2c mayo
• 30g or 2tbsp sweet chili sauce
• 15g or tbsp hot sauce
• 10g or 1/2 tbsp agave or honey

Slaw (toss just prior to serving):
Finely shred •250g or 3c each of green leaf/little gem lettuce and green cabbage. To that, mix in •25g or 1 3/4 tbsp mayo, •25g or 1 3/4c sour cream, •zest and juice of small lime, •1 grated clove of garlic, •10g or 3/4c chopped cilantro, •5g or 3/4 tsp salt.

• Nice tomato, diced

#friedshrimptacos #bestfriedshrimptacos #homemadeflourtortilla #lornlovesshrimp


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