Quinoa-Crusted Shrimp Tacos

Name: Quinoa adds a healthy, hearty crunch
Prep time: 18 min
Cook time: 2 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 large egg; 1 cup ice cold water; 1 cup all-purpose flour, sifted; 1/4 cup quinoa (white, red or black); 2 large shrimp, peeled and deveined, tails removed; canola oil, for frying; 3 tablespoon chipotle sauce, such as cholula; 2 slices avocado; 2 (5-inch) flour tortillas; 2 sprigs fresh cilantro

The Daily Meal Staff|April 15, 2021 1:54 pm EST

4.5 (2 ratings)

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Shrimp tacos get a crispy coating from quinoa, while the attractive shot-glass presentation plays double-duty, keeping contents contained in fresh-from-the-griddle tortillas.This recipe is by Executive Chef Santiago Gomez at Tacology in Miami. It was originally published in the South Florida Sun Sentinel.

Prep Time

18

minutes

Cook Time

2

minutes

Servings

2

Quinoa-Crusted Shrimp Tacos recipe - The Daily Meal

Total time: 20 minutes

Ingredients

1 large egg
1 cup ice cold water
1 cup all-purpose flour, sifted
1/4 cup quinoa (white, red or black)
2 large shrimp, peeled and deveined, tails removed
canola oil, for frying
3 tablespoon chipotle sauce, such as cholula
2 slices avocado
2 (5-inch) flour tortillas
2 sprigs fresh cilantro

Directions

Step 1: Using a medium bowl, whisk 1 large egg. Add 1 cup ice water and whisk until combined. Add 1 cup sifted all-purpose flour and whisk just until combined. Do not overmix. Use batter immediately.
Step 2: Place 1/4 cup quinoa on small plate. Dip 2 large shrimp in egg batter to coat, allowing excess to drip off. Press shrimp into quinoa to coat on both sides.
Step 3: Using a small saucepan over medium-high heat, heat 1 inch of canola oil to 350 F. Fry shrimp until cooked through, about 2 minutes. Drain on paper towels.
Step 4: Divide 3 tablespoons chipotle sauce between 2 shot glasses. Roll shrimp and 2 slices avocado inside 2 (5-inch) flour tortillas. Place tacos vertically in shot glasses. Garnish with 2 sprigs fresh cilantro.