- QUICK PICKLED SHALLOTS:
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 2 medium shallots, peeled & sliced into 1/4" thick rounds
- SAUCE INGREDIENTS:
- 1/2 cup mayonnaise
- 1 tablespoon lime juice (plus more for garnish)
- 1 tablespoon ketchup
- 1-3 teaspoons Sriracha (to taste)
- 1 tablespoon honey
- 1 teaspoon low sodium tamari or soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- pinch pepper
- SHRIMP INGREDIENTS:
- 1 pound raw shrimp of choice, peeled & deveined, thawed if frozen (thawing suggestion in instructions)
- 1/2 cup all-purpose or gluten-free all-purpose flour (I like King Arthur and Bob's Red Mill GF all purpose)
- pinches salt, pepper and garlic powder
- 2 tablespoons avocado oil, plus more as needed
- Assembly: taco shells/tortillas of choice, plus any other garnish you'd like
- (*TIP before cooking: think about warming your tortillas as shrimp is finishing cooking, so you can serve quickly)
- To quick-thaw shrimp: place in a mixing bowl (out of the bag) and covering with barely lukewarm (NOT warm) water for 5-10 minutes, until softened. Drain and pat dry.
- Quick-Pickled Shallots: Whisk together apple cider vinegar and honey in a shallow bowl. Add sliced shallots, press to make sure they’re covered in the mixture, and refrigerate.
- In a mixing bowl, whisk together all sauce ingredients and set aside.
- In a gallon bag, combine shrimp, flour and pinches of salt, pepper and garlic powder. Seal and shake to evenly coat.
- Heat a large skillet (ideally cast-iron) to medium-high heat and turn on exhaust fan. Add avocado oil. When oil moves quickly around the pan test with a splash of water. If it sizzles, you’re ready to cook!
- Add approximately half of your shrimp, making sure not to overlap. Sear for 2-3 minutes, until easy to flip and golden-brown on the bottom. Flip and repeat; this side should take a bit less time. If your shrimp doesn’t look fully cooked, turn down the heat and cover with a lid for 2-3 minutes, until completely opaque.
- Transfer to a heat-proof bowl and repeat with remaining shrimp, adding more oil as needed.
Once all shrimp is cooked and in the bowl, add approximately ⅓ cup sauce and toss to coat.
- Serve in warmed tortillas with an extra drizzle of sauce, a handful of pickled shallots, and any garnish of choice.
I don’t recommend reheating; this recipe is best made a la carte!