Follow these steps for perfect results
Shrimp
shelled and deveined
Cornstarch
Kosher salt
Black pepper
Canola oil
for frying
Corn tortillas
Cabbage
shredded
Lime
cut in wedges
Cilantro
to garnish
Mayonnaise
Sweet chili sauce
Chili sauce
Whisk together cornstarch, salt, and pepper in a shallow dish.
Toss shrimp in the cornstarch mixture to coat thoroughly.
Heat canola oil in a heavy-bottomed pot to 350 degrees.
Fry shrimp in batches until golden brown, about 1-2 minutes per batch.
Remove shrimp to a paper towel-lined plate to drain.
Toss the fried shrimp in half of the firecracker sauce.
Whisk together mayonnaise, sweet chili sauce, and chili sauce for the firecracker sauce.
Season the firecracker sauce with salt and pepper to taste.
Warm corn tortillas.
Build tacos with shrimp, cabbage, cilantro, and a squeeze of lime juice.
Drizzle remaining firecracker sauce on top of the tacos.
Garnish with lime wedges and cilantro sprigs.
Expert advice for the best results
Adjust the amount of chili sauce to control the spice level.
Use a thermometer to ensure the oil is at the correct temperature for frying.
Don't overcrowd the pot when frying the shrimp.
Everything you need to know before you start
15 minutes
The firecracker sauce can be made ahead of time.
Garnish with fresh cilantro and lime wedges. Serve immediately.
Serve with a side of rice and beans.
Offer a variety of toppings, such as guacamole or sour cream.
Pairs well with the spice and freshness.
Acidity cuts through the richness.
Discover the story behind this recipe
Represents a modern fusion of flavors from different cultures.
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