In the Pacific Northwest, Spot Prawns are the top dog of seafood. They are our largest Shrimp species, they are a succulent treat, and the season is brief. When I get back from a day of shrimping, a batch of deep-fried Spot Shrimp loaded into a taco offers one of my favorite meals of the year!
Spot Shrimp Tacos Any Way You Want
Most likely, if you are over the age of 12, you have prepared tacos. I’m sure they are great. Whether you do it 1990’s style with cut Ice Berg Lettuce, canned Salsa and shredded Cheddar, or a little more Baja with lime and some thinly sliced Radish. I’ve never met a taco that I didn’t like. But I found a recipe that I like more than others, and it starts with some fresh-from-the-Salish-Sea-Jumbo-Spot-Prawns breaded and yanked out of a hot bath of oil… crispy and golden brown.
Simple Shrimp Tacos
- The Shrimp: Hot Oil. Shell the Spot Shrimp, bathe in flour, then egg wash, then Honey Panko, then dunk them in oil… Golden brown in a minute, flip, wait another minute and remove onto paper towel.
- The Slaw: Finely chop green or purple cabbage and small splash of Apple Vinegar for a little tang.
- The Garnish: Chopped Cilantro.
- The Sauce: I use a mortar and pestle to smash up a half clove garlic, a teaspoon of olive oil, a teaspoon of fresh lime juice, a pinch of salt, a quarter cup of sour cream and a quarter cup of mayonnaise.
- The Wrapper: Flour or Corn Tortillas, warmed. Whatever you prefer!