Baja Shrimp Taco with Sriracha Mayo

April 25, 2018
1 Ratings
Photo by Lee Lum Kee
  • Serves 4
Author Notes

Wow your guests and make this recipe your Cinco de Mayo staple topped with the subtly spicy Sriracha Mayo from Lee Kum Kee and sautéed cabbage. —Foodie

What You'll Need
  • 1 large red onion
  • 1 tablespoon butter
  • 1 1/2 cups cabbage
  • 1 cup matchstick carrots
  • 1/2 cup buttermilk
  • 1 - 1 1/2 pounds large shrimp
  • 1/2 cup all-purpose flour
  • 1 1/4 cups panko breadcrumbs
  • Oil, for frying
  • Flour or Corn Tortillas
  • Jalapeno peppers
  • Fresh cilantro leaves
  • Queso fresco
  1. 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.
  2. 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.
  3. In a large saucepan, heat 1 inch of oil 350. Fry shrimp in batches until golden, about 2 minutes per batch. Drain on paper towels.
  4. 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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1 Review

Julie D. May 6, 2018
So... recipe calls for red onions, but in the assembly instructions calls for “pickled red onions.” Perhaps there’s a step missing?