This recipe is so good Kristina Wiley has to say goodbye to her rule of not having the same meal twice in a month.
By Kristina Wiley
Okay, before all you shrimp haters go running away, let me tell you that I am not a big shrimp person myself. This shrimp was INCREDIBLE (perhaps it’s the crispy pan fried coating?? haha).
Anyways, please give these babies a shot (or substitute small strips of white flakey fish if that’s more your speed). Whatever you do, you NEED to make these tacos. The crispy shrimp paired with the spicy peach salsa are a match made in Heaven!
If you’ve read my blog at all, you know that the hubs and I are huge into Mexican style food. We love our lime, cilantro, and cayenne. No surprise there! hah We love tacos, but often have to “switch it up” by creating new toppings/fillings etc. I’m not big on repeating meals too close together… I HAVE to keep things interesting.
I usually won’t make the same recipe or meal again for weeks (or even months). Well friends, these were SO good that they’ve wound up on our meal plan rotation for next week! Yes, you heard me right – NEXT week!
Hope you enjoy this recipe as much as I do!
- For the Peach Salsa:
- 6 peaches, peeled pitted and diced (about 1½ cups)
- 1 medium sized red bell pepper, seeded and diced (about 1 cup)
- 1 cup loosley packed cilantro, chopped
- ¼ cup finely diced red onion
- 1 jalapeno, seeded and finely diced
- 1 clove garlic, minced
- 1-2 limes, juiced
- ½ teaspoon salt
- For the Shrimp:
- 12-16 ounces peeled and de-veined shrimp, tails removed (about 30 small shrimp)
- ¾ cup flour
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon cayenne (or more if you like extra spice)
- 1 teaspoon black pepper
- 2 eggs, beaten
- canola oil for frying (enough to cover the bottom of a large skillet)
- additional salt
- 10 small flour tortillas
- lettuce, shredded
- sour cream
- additional cilantro
- Mix together peach salsa ingredients and set aside until ready to use.
- Rinse the shrimp with cold water and pat dry with a paper towel. Now you want to set up an assembly line so you are ready to go! Mix the flour, salt, cumin, garlic powder, cayenne, and black pepper together in a pie plate. In a second dish, place the beaten eggs. Then, have a 3rd clean baking sheet ready / tray.
- In a large skillet, heat oil (just enough to cover the bottom of the pan) over medium high heat. If you have an instant read thermometer, heat to 350° F. Get a tray ready by stacking a few paper towels on it.
- Dredge the shrimp in the flour (shake excess), then the egg wash, then BACK into the flour and coat well. Gently shake the excess off and place on the clean tray. Repeat with remaining shrimp until all are coated with the flour.
- Cook shrimp in 2-3 batches (depending on the size of your skillet). You want them to cook in one even layer making sure you don't over-crowd or overlap the shrimp. The shrimp take roughly 1½ to 2 minutes per side. Cut one in half to make sure the shrimp are cooked all the way through (You do not want any clear/translucent left – you want it to be opaque and pink/white in color!). NOTE: You don't want to OVER cook them either, so pull them off after 1½ minutes (on each side) and check them.
- Sprinkle shrimp with a touch of salt and set aside. Repeat with remaining shrimp until all are cooked.
- To assemble: On each taco shell, sprinkle a little shredded lettuce and top with 3 shrimp. Spoon a tablespoon or two of the peach salsa followed by a dollop of sour cream. Top with a sprinkle of cilantro. Serve with fresh lime wedges if desired (to squeeze over top).