Popcorn Shrimp Tacos With Cabbage Slaw Recipe

Cooking Directions

• STEP 1.In a large bowl, combine flour, cornmeal, paprika, garlic powder, salt, and pepper. Toss the shrimp in the flour mixture until well coated.
• STEP 2.Heat oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• STEP 3.In a separate bowl, combine shredded cabbage, sliced red onion, chopped cilantro, and lime juice. Toss to combine and season with salt and pepper to taste.
• STEP 4.Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a few popcorn shrimp and top with the cabbage slaw. Serve with lime wedges and enjoy!

Cooking Tips

• Make sure the oil is hot enough before frying the shrimp to ensure a crispy texture.
• You can customize the spice level of the shrimp by adjusting the amount of paprika and garlic powder.
• Feel free to add additional toppings such as avocado, salsa, or sour cream to your tacos.

Storage and Serving

• Leftover popcorn shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat the shrimp, place them on a baking sheet and bake in a preheated oven at 350°F for about 5-7 minutes, or until heated through.
• Serve the tacos immediately for the best taste and texture.