FRIED SHRIMP TACOS with Homemade Flour Tortillas (Tastes Like Vacation)

Making fried shrimp tacos at home is way too easy to not do it more often. Add a homemade flour tortilla and some bang bang sauce and you've got yourself a mini vacation at home.

🔪MY GEAR

And if you'd like to make your tacos gluten free, here are the products we use:

FRIED SHRIMP
• U 41-60/lb uncooked shrimp (1/2 lb/200g per person) - I used 600g/1.5lbs total for this recipe because SNACKING
• 8g or 1 1/2tsp salt
• 250g or 1c buttermilk
• 2 eggs
• 250g or 2c ap flour (King Arthur gluten flour works well here too)

Thaw shrimp (if needed) then stir in 6g or 1tsp salt (or 1g per 100g of shrimp). Allow to cure in the fridge for 30 min.

Dry off any excessive moisture.

To batter the shrimp, combine buttermilk, eggs, and 2g salt in a bowl and whisk. In another bowl, add 400g or 3.5c coarse panko breadcrumbs.

Coat shrimp in flour, then dip in buttermilk mixture, then into the panko.

Preheat sauté pan with about 120g or 1/2c neutral oil to 350F/176C (depending on size of pan - oil should come about 1/2 way up sides of shrimp). Add shrimp in two batches, frying for about 2-2.5min per side until golden brown.

FRESH FLOUR TORTILLAS
• 300g or 2c AP flour
• 6g or 1tsp salt
• 50g or 1/4c lard
• 180g or 3/4c cold water

Into bowl of food processor measure, flour, salt, and lard. Process for 15 sec until far until mixture becomes pebbly. Stream in cold water slowly and continue to process for about 10 seconds until dough comes together.

Flip dough onto floured work surface and knead for about a minute or until dough is no longer tacky.

Cut dough into 12 approx 40g pieces, roll into balls, and place on a sheet tray. Cover with a towel and allow dough to rest for 15 min.

Roll out tortilla balls into about a 6" rounds. Place in preheated cast iron on med-low and cook for 30-40sec per side or until tortilla begins to puff and take on color.

GARNISH:

Shrimp Taco Sauce (bang bang sauce):
• 100g or 1/2c mayo
• 30g or 2tbsp sweet chili sauce
• 15g or tbsp hot sauce
• 10g or 1/2 tbsp agave or honey

Slaw (toss just prior to serving):
Finely shred •250g or 3c each of green leaf/little gem lettuce and green cabbage. To that, mix in •25g or 1 3/4 tbsp mayo, •25g or 1 3/4c sour cream, •zest and juice of small lime, •1 grated clove of garlic, •10g or 3/4c chopped cilantro, •5g or 3/4 tsp salt.

• Nice tomato, diced

#friedshrimptacos #bestfriedshrimptacos #homemadeflourtortilla #lornlovesshrimp

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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[jetbuckeye]

Thanks for "lowering the barrier to entry for us home cooks" out here. Appreciate your service.

[chriswhinery]

A tip on the slaw: if you're really planning this ahead, combine the cabbage, lettuce, and salt a good hour ahead of time in a colander over a bowl. This will purge out a good amount of water from the vegetables allowing you to then dress it with the other ingredients without it all turning into a soupy mess 15 minutes later.

[ljc]

Token Mexican here! Our tortillas are never perfectly round. You don’t want them to look like the state of Texas but what you had before you used the bowl was perfectly beautiful.

[maximilian.maksutovic]

Oh my god, I made this last Sunday, honestly one of the best dinners we've had in ages -- perfect for summer -- ratio of work to deliciousness was incredible -- you keep knocking it out of the park thank you!

[homeschoolwinner]

Hi Brian! 👋🏻 made these last week and it was the best seafood related taco I’ve ever had. And I’ve eaten a lot of fish and shrimp tacos as a native Floridian. My husband loved it too. Thank you so much!

[kissinconcrete]

You are by far my favourite youtube chef now. Practical and fun! This will be made tomorrow!

[cdavidtabor]

Tips like adding fresh bread crumbs between batches is the information i crave, subtle techniques that help elevate the level you can cook at.

[kinggeedorah]

i have been binging these videos for the last 2 weeks or so and i have been learning a lot. what i appreciate most about this channel (or you) is that you ACTUALLY have restaurant experience and are not just some overly enthousiastic homecook with good production values (aka weissman babish and the rest). In short: i like this channel and will (hopefully) enjoy it for a while. Greetings from germany and all the best.

[dagg]

All of those components squeezed into a 10-minute video without sacrificing content. Wildly impressive. Great video as usual! Looks delicious.

[brendansmith]

Florida has amazing shrimp and seafood

[matt_hatcher]

Tried this yesterday and it was amazing. Definitely adding it to the 'go to' recipes. Thank you!

[dimcheandovski]

Made the tortillas with sunflower oil instead lard and added 50gr. yogurt and 130gr. watter= 180gr liquid and thay turned great !

[moustate]

Every time I try one of your recipes I had to dance after tasting it, I think it's contagious

[harryclark]

Incredible recipe!! Best tacos I’ve made yet! I’d recommend do a little panko at a time, to avoid wasting as much.

[leahr.]

😋 I started making flour tortillas during the pandemic. My recipe uses olive oil and they are good and surprisingly easy. I had some good shrimp years ago in Florida, they had some kind of horseradish down the back where the vein is, wrapped in a 1/2 piece of bacon and grilled served with BBQ sauce. I still rememer them 30 years latter. 😉

[smagooginpoop]

Would love to see a video where you show us your favorite homemade sauces. Every sauce I've made from your videos are awesome.

[wowitsjames]

Whelp that tortilla container thing is now called a "Tortilla Dojo" at my house from now on.

[karnniescrubz]

florida has some of the best food I have ever eaten. its a Metropolis of food culture...

[timmarkowicz]

You can also cut the lard into the flour with an old-fashioned tool called a pastry cutter. Hey that's my mandolin! If you want to avoid cutting your hand with the mandolin get yourself one of them fish filleting gloves.

[psykodiffeqparty]

I subscribed because of the Chicago pizza, but now, living in California, I am surrounded by fish tacos...you are fun and concise in your teaching...thanks!