I never really deep fried much because I thought it was a pain in the ass. Well not only are these simple, but they are so damn good - Kelly has asked for them again - and that's saying a lot.
Serves 3-4
INGREDIENTS
- 6 cups canola or vegetable oil
- 1/2lb 31/40 raw shrimp, deveined and tails removed
- 1/2 cup flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle or reg chili powder
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- 1 cup non-fat greek yogurt
- 1 tablespoon chipotle adobo sauce
- 2 cups napa cabbage, shredded
- pack small wheat tortillas
DIRECTIONS
- Preheat oil in wide deep pot to 350 degrees
- Mix yogurt and chipotle adobo sauce
- Bread your shrimp individually: dusting of flour, dip in egg, coat with panko
- Warm tortillas
- Gently place shrimp in oil, cook in batches of approx 8 (the temperature goes down the more shrimp goes in. For each batch bring heat back up to 350) cook 1 minute
- Build taco: tortilla, yogurt sauce, cabbage, shrimp, eat.
