Cajun Buttermilk Shrimp Tacos

Sweet crispy and soft fired shrimp tacos with spicy peanut sauce which is giving that extra kick in the end.

Ingredients

Ingredients
Servings:
Cajun Shrimps
g
Shrimps
tsp
Garlic Powder
tsp
Sweet Smoked Paprika Powder
tsp
Dried Oregano
tsp
Dried Thyme
tsp
Onion Powder
Salt & Pepper to taste
ml
Buttermilk
g
All-Purpose Flour
g
Corn Flour
ml
Vegetable Oil
for frying
Peanut Sauce
g
Peanut Butter
ml
Soy Sauce
ml
Maple Syrup
tsp
Sriracha Sauce
ml
Lime Juice
ml
Water
to thin
Tacos
Mini Tortilla Wraps
g
Purple Cabbage
g
Iceberg Lettuce

Instructions

Preparing In The Kitchen
  1. In a small bowl, whisk together the garlic powder, paprika powder, dried oregano, dried thyme, onion powder, salt and pepper.
  2. Place a deep-frying pan with the sunflower oil and heat up to 180 ºC.
  3. In the meantime, rinse the shrimp under cold water and pat dry. In a medium bowl, toss the shrimps with 2 tablespoons of the seasoning mix.
  4. To bread the shrimps, add the buttermilk in a bowl. In another bowl, mix together the flour and corn flour. Dredge the seasoned shrimps in buttermilk, then coat with the flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  5. To make the peanut sauce, place all the ingredients into a small blender and blitz until smooth. If needed, add water. Taste and adjust seasonings as needed.
  6. Wash the red cabbage, dry and cut into fine strips. Wash the salad, spin dry and roughly pluck. Warm up the tortillas according to package instructions.
  7. To assemble the tacos, spread cabbage and salad as a first layer over the tortilla wraps. Top with shrimps and drizzle with peanut sauce.

Preparing In The Kitchen
  1. In a small bowl, whisk together the garlic powder, paprika powder, dried oregano, dried thyme, onion powder, salt and pepper.
  2. Place a deep-frying pan with the sunflower oil and heat up to 180 ºC.
  3. In the meantime, rinse the shrimp under cold water and pat dry. In a medium bowl, toss the shrimps with 2 tablespoons of the seasoning mix.
  4. To bread the shrimps, add the buttermilk in a bowl. In another bowl, mix together the flour and corn flour. Dredge the seasoned shrimps in buttermilk, then coat with the flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  5. To make the peanut sauce, place all the ingredients into a small blender and blitz until smooth. If needed, add water. Taste and adjust seasonings as needed.
  6. Wash the red cabbage, dry and cut into fine strips. Wash the salad, spin dry and roughly pluck. Warm up the tortillas according to package instructions.
  7. To assemble the tacos, spread cabbage and salad as a first layer over the tortilla wraps. Top with shrimps and drizzle with peanut sauce.

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