Chili Crisp Shrimp Tacos
Once you have these chili crisp shrimp tacos, you’ll never view shrimp tacos the same way. They’re spicy, rich, and savory all at once!
The Starting Five
Five things to know before making this dish!
I use uncooked frozen shrimp that are already deveined, and I just boil them for 3 minutes. It’s the easiest method! Of course, you’re welcome to grill or bake them if you want the extra crisp.
I recommend mild chili crisp here because the spicier versions can be overpowering. If you want to use a hot or extra hot version, start with a teaspoon, taste test, then add more if you’d like.
Kewpie mayonnaise is a little tangier than standard mayo. I prefer it for this dish, but if you don’t want to buy it, I totally get it. Just use regular mayo (add a splash of rice vinegar to it if you have it!).
Toasting the tortillas is paramount. The texture and flavor just won’t be the same if you skip this step.
The chive garnish is optional, but I do like the mild acidity the chives bring. You can also use a little chopped sweet onion or chopped scallions if you happen to have either of those on hand.
Chili Crisp Shrimp Tacos
Ingredients—Makes 4 tacos
2 tablespoons of kewpie or regular mayonnaise
1-2 tablespoons of mild chili crisp (start with 1, and add another if desired)
1 teaspoon of low-sodium soy sauce
12-16 large frozen shrimp, already deveined
4 corn tortillas, plus a splash of olive oil for toasting
Directions
1. In a large bowl, combine the mayo, chili crisp, and soy sauce. Set aside.
2. Bring 3 cups of water to a boil on high heat. Add the shrimp, reduce the heat to medium, and cook the shrimp for 3-4 minutes or until they’re opaque and pink (keep an eye on the shrimp—the water tends to boil over if left too long, so if it starts to rise, reduce the heat).
3. Remove the shrimp from the water, and set aside. When they cool slightly, carefully peel them; they’ll still be hot, so use caution.
4. Toss the shrimp in the chili crisp sauce.
5. Add a splash of oil to a large pan, and toast the tortillas on high heat for about 1 minute per side.
6. Remove the tortillas from the heat, and assemble the tacos: add the chili crisp shrimp to the tortillas, and garnish with chives if desired.
