Deep Fried Shrimp Tacos + Chipotle Mayo Recipe

Friday, February 05, 2016

This morning I found myself discussing what was next on the taco agenda with a friend and colleague. I wasn't sure because honestly, I was a little discouraged after a tried and failed habenero sauce experiment sunk my taco boat (and...uh... probably... gave me an ulcer). 

Habeneros: 1 Me: 0. , Burn Level:If it were a diss track it would be this. yeah, major burn.
(Don't play with those things, seriously).

In the aforementioned conversation I mentioned that I was making battered shrimp for dinner tonight and also that I recently whipped up some chipotle mayo that i wanted to dip like EVERYTHING in.

...All of a clear... (*I'm totally looking off into the distance right now*)

Once again, my mind found its way back to a place it often wanders ... TACOS!! Glorious, Shrimp Tacos smothered in an amazing Chipotle Mayo. Its going down tonight, so, so down. 

********RECIPE / INSTRUCTIONS:***********


  • 1 cup mayonnaise
  • 3⁄4 teaspoon dried chipotle powder
  • 1 teaspoon garlic powder
  • Juice from about half a lemon
  • 1⁄4 teaspoon pepper
  • 1⁄4 teaspoon salt
  • *Optional: Up to 3/4 teaspoon Paprika.
Grab a bowl big enough to combine the above ingredients and a spoon.

Mix all ingredients together well. Taste it, love it, feel it, point and wink at your lover and then make a weird kissy face at them.

Adjust the last 5 ingredients as you see fit tasting as you go. I add a bit more of all 5 except the lemon, but don't usually measure.

 (Its good right away but would probably be best after chilling, so chill it while you are preparing the tacos.)


Use a large piece of parchment paper in your working area as this can get messy
  • 1 pound shrimp, tails removed ( I originally used around a half a pound of frozen shrimp which worked fine, fresh would be better, half the bag was about 22 pieces for two light eaters, which I thawed in a colander under cold running water and then removed the tails from, there were left overs).
  • Kosher Salt 
  • Black pepper (Freshly Ground)
  • Garlic Powder 
  • 1 Cup All Purpose Flour.
  • Old Bay Seasoning
  • 1 Teaspoon Paprika
  • 2 to 3 Eggs Beaten.
  • 1.5 Cups Panko Breadcrumbs
  • 1 quart Vegetable Oil
  • Tortillas (I used Small White Corn tortillas)
  • Queso Fresco
  • Avocado
  • Shredded Lettuce / A little purple cabbage (I used one of those salad bag mixes and just picked some of the purple cabbage out to use and cut the lettuce up smaller, you can also but pre-shredded lettuce and a pre-shredded bag of cabbage)
  • Cilantro
  • Any other desired toppings
1.) Place the shrimp (Tails Removed) into a large bowl and season by eye/to taste with: Kosher Salt, Black Pepper, Garlic Powder and old bay, making sure to mix it around and get all pieces and sides nicely and evenly seasoned.
2.) In a separate bowl add 1 cup of Flour and 1 teaspoon paprika.
3.) Crack 2 to 3 eggs in a separate small bowl
4.) Add one and a half cups of panko crumbs to another separate bowl.
5.) Dip each one of the shrimp into the flour mixture, then onto your parchment paper.
6.) Dip each one of the shrimp into the egg and then onto your parchment paper
7.) Dip each one of the shrimp into the panko making sure the are nicely coated, and then onto your parchment paper.
8.) Poor the vegetable oil into your electric skillet, deep fryer or deep skillet and heat it to 375. I use this: Electric Wok for like everything, its great.
9.) Let all the shrimp set for a little while while the oil comes up to temp.
10.) Fry a few of the coated shrimp at a time until golden brown on both sides. This should take about 5 minutes per batch -  When they are golden brown, remove them with a slotted spoon and drain onto a paper towel.
11.) Season all the shrimp WELL with Old Bay Seasoning all sides, all pieces, and a little garlic powder if desired. (Taste to make sure its seasoned well.)


1.) Warm Tortillas
2.) Put a good amount of the chipotle mayo down the middle of the tortilla
3.) Put 3 Shrimps down on the tortilla, pushing them into the chipotle mayo
4.) Top with Queso Fresco Crumbles, Shredded Lettuce, a little purple cabbage and avocado and more sauce if desired.


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