Asian Chili Shrimp from the Beam Yard
Street Tacos with Asian Chili Shrimp2018-12-28T13:29:08-04:00

Street Tacos with Asian Chili Shrimp

Presented by The Beam Yard at the Steel Club

INGREDIENTS 

  • 1 lb. U41/50 (or larger) shrimp 
  • 6 oz. buttermilk 
  • 12 (4 1/2-inch) flour tortillas, warmed* 
  • Chipotle Lime Slaw (see below) 
  • Pickled Red Onion (see below) 
  • Jalapeño Cream (see below) 

Breading (mix in bowl and set aside): 

  • 1 lb. dry tempura mix 
  • 1/2 lb. cornstarch 
  • 1 T dried thyme 
  • 1 T granulated garlic 
  • 1 T ground black pepper 
  • 1/4 tsp. cayenne pepper 

Chili glaze (mix in bowl, set aside): 

  • 10 oz. sweet chili sauce (Mae Ploy brand) 
  • 4 oz. soy sauce 
  • 1 oz. rice wine vinegar 
  • 2 green scallions, sliced 
  • 1 tsp. hot sauce (your favorite brand) 
  • Salt and pepper, pinch each 

Chipotle Lime Slaw: 

  • 1 oz. rice wine vinegar 
  • 2 oz. fresh lime juice 
  • 4 oz. canola oil 
  • 1/2 tsp. Dijon mustard 
  • Salt and pepper, pinch each 
  • 1/2 canned chipotle pepper 
  • About 5 oz. coleslaw mix 

Pickled Red Onion: 

  • 6 oz. red wine vinegar 
  • 1 oz. fresh lime juice 
  • 2 T white sugar 
  • 8 oz. julienned red onions 

Jalapeno Cream: 

  • 1–2 jalapeños, sliced lengthwise and seeded 
  • Vegetable oil 
  • 8 oz. sour cream 
  • 2 tsp. chopped cilantro leaves 
  • Juice of 1–1 1/2 limes 
  • Salt and pepper, pinch each 

*Or substitute 6-inch tortillas and decrease total number to 8 (2 per serving instead of 3 per serving). 

DIRECTIONS 

Place shrimp in bowl, add buttermilk and stir to coat. 

Toss coated shrimp in breading mix and spread on a parchment paper lined pan. 

Deep fry shrimp at 375°F for 2 minutes (5 minutes if using larger shrimp). Work in batches as needed to avoid crowding. (If desired, shrimp can be baked for 8 minutes at 350°F instead of deep frying.) 

Place cooked shrimp in a bowl and toss with Asian chili glaze. 

For Chipotle Lime Slaw: Place rice wine vinegar, lime juice, mustard, salt, pepper, and chipotle pepper in blender and process until smooth. Slowly add canola oil until vinaigrette emulsifies (becomes slightly thicker). Pour into bowl and chill. Before making shrimp, toss with coleslaw mix as desired. Using enough dressing to coat cabbage thoroughly, without letting the mixture become too soggy. (Remaining dressing may be kept in the fridge for several days for later use.)  

For Pickled Red Onion: Place vinegar and lime juice in a mixing bowl. Add sugar and mix to dissolve. Add red onions and toss to combine. Marinate at room temperature for an hour before serving. (These keep in the fridge for up to 3 weeks. They’re great on to top of burgers, pulled pork, salads, and lots of other savory dishes.) 

For Jalapeño Cream: Lightly coat jalapeños with vegetable oil and roast in a 350°F oven for 12 minutes. Set aside to cool. When cool, place in a blender with remaining ingredients and pulse until smooth. Transfer to a bowl until needed. Chill if making well ahead of serving time. 

To assemble: For each taco, spoon about 2 tablespoons slaw onto tortilla, add several shrimp, sprinkle with red onions, and drizzle jalapeño cream over top. Fold in half gently. Devour immediately. 

 Serves 4 

As seen in the Winter/Spring 2019 Issue

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