Crispy Rolled Shrimp Tacos
Crispy Rolled Shrimp Tacos is a gluten free, dairy free, and pescatarian main course. One serving contains 308 calories, 28g of protein, and 8g of fat. For $3.32 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Many people made this recipe, and 9395 would say it hit the spot. If you have broth, corn tortillas, cilantro, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Closet Cooking. Overall, this recipe earns a pretty good spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: {Video} Chicken Taquitos- Rolled Crispy Tacos, Crispy Shrimp Tacos, and Crispy Shrimp Tacos with Mango Slaw.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups chicken or shrimp broth
2 medium tomatoes, diced or one (15 ounce) can diced tomatoes
1 handful cilantro, chopped
1 tablespoon corn oil
12 (4 inch diameter) corn tortillas
1 teaspoon cumin, toasted and ground
2 cloves garlic, chopped
2 jalapenos, finely diced
oil for frying
salt to taste
salt and pepper to taste
1 pound shrimp, peeled, deviened and cut into 1/2 inch pieces
1/2 sweet onion, diced
Equipment:
frying pan
paper towels
toothpicks
skewers
Cooking instruction summary:
Heat the oil in a pan over medium heat.Add the onions and saute until tender, about 5-7 minutes.Add the garlic, jalapenos and cumin and saute until fragrant, about a minute.Add the tomatoes and simmer until the sauce thickens, about 2-3 minutes.Add the shrimp and cook for a minute.Remove from heat, season with salt and mix in the cilantro.Heat the oil in a pan to 350F-375F.Dip the tortillas in the oil two at a time until soft, about 10 seconds, and place them in a stack on paper towels.Place 3 tablespoons of the shrimp mixture on each tortilla, tightly roll it up and skewer with a toothpick to keep sealed.Fry in the oil until golden brown on both sides, about 1 1/2 minutes per side.
Step by step:
1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, jalapenos and cumin and saute until fragrant, about a minute.
4. Add the tomatoes and simmer until the sauce thickens, about 2-3 minutes.
5. Add the shrimp and cook for a minute.
6. Remove from heat, season with salt and mix in the cilantro.
7. Heat the oil in a pan to 350F-375F.Dip the tortillas in the oil two at a time until soft, about 10 seconds, and place them in a stack on paper towels.
8. Place 3 tablespoons of the shrimp mixture on each tortilla, tightly roll it up and skewer with a toothpick to keep sealed.Fry in the oil until golden brown on both sides, about 1 1/2 minutes per side.
Nutrition Information:
covered percent of daily need
