Crispy Shrimp Taco Tuesday

These tacos might be my most favorite of all time!

We love a good #tacotuesday in our household. Sometimes we change it up with quesadillas, enchiladas or burrito bowls, but for the most part, we stick it out with tacos. I love to try new recipes and different flavors than just your typical ground beef/turkey, chicken or steak. I was craving some Asian flavors and got a recipe request for Asian style brussels sprouts, and voila, these crispy shrimp tacos, with a shredded Brussels peanut slaw, spicy crema and won ton taco was born!

“I was craving some Asian flavors and got a recipe request for Asian style brussels sprouts, and voila, these crispy shrimp tacos, with a shredded Brussels peanut slaw, spicy crema and won ton taco was born!”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making these delicious burgers! Serves 4. Recipe is gluten free and can be made dairy free.

Ingredients

For the shrimp:

* 20-30 frozen wild caught shrimp (I get mine from Whole Foods)

* 1 egg, beaten

* 2 c of panko crumbs

* 1 tbsp smoked paprika, pepper and sea salt

* 1 tbsp fresh minced garlic

For the slaw:

* 2 c of chopped iceberg lettuce

* 1 c shredded carrots

* 1 c shredded Brussels sprouts

* 1 tbsp coconut aminos

* 1 tsp rice vinegar

* 1 tbsp peanut sauce

For the spricy creama:

* 1 tbsp sambal oelek

* 2 tbsp plain greek yogurt

* 1 tsp water

Topped with crushed won tons.

--- Cooking Steps ---

1. Peel the shrimp and rinse. Pat dry. Heat some oil in a cast iron pan. Mix the panko with the seasoning. Dip the shrimp one at a time in egg, then in the panko mixture and add to a cast iron pan. Once they are all covered, cook in the pan until crispy (about 5-6 minutes).

2. Add the chopped veggies to a bowl and then add the coconut aminos, rice vinegar and peanut sauce. Toss until fully covered and let sit for 15 minutes.

3. Mix the greek yogurt and sambal in a small bowl and add a little water to help the consistency.

4. Add the shrimp to the taco shells (I used almond flour Siete Foods tortillas) and then top with the slaw and the creama, and then top with the crushed wontons.

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