Cornmeal Crusted Shrimp Tacos with Mango Habanero Jam and Okra
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 20 medium sized shrimp, peeled and deveined
  • Flour tortillas
  • 1 c cornmeal
  • ½ c flour
  • 1 egg
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp smoked paprika
  • 2 tbs extra virgin olive oil
  • 10 okra, sliced
  • ½ large red onion, sliced
  • 1 red pepper, sliced
  • ½ c cilantro, chopped
  • Pinch of salt, pepper and cayenne
  • 1 jar mango habanero jam
  • 1 lime
Instructions
  1. Preheat oven to 400.
  2. Gather three small bowls and place cornmeal, flour and one beaten egg in each of them. Add the salt, pepper and smoked paprika to the bowl with the flour and mix thoroughly. Prepare shrimp by peeling the skin and de-veining.
  3. Set up assembly line of bowls in the order of flour, egg, and cornmeal. Place the shrimp in the flour first, then egg and then finish with cornmeal. Line up shrimp on a sheet pan with a rack on it. The rack will ensure the heat circulates on all sides of the shrimp and make sure they get crispy! Cook in oven for 12 minutes.
  4. While the shrimp are cooking, saute the onion, okra, and red pepper on medium heat until softened. Add salt, pepper and cayenne midway through and cook for about 7 minutes total. Finish with cilantro and set aside in a bowl.
  5. To assemble the tacos, spread a teaspoon of mango habanero jam on the taco, add three shrimp then finish with the okra mixture, additional cilantro and a squeeze of lime. Enjoy immediately!
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/10/02/cornmeal-crusted-shrimp-tacos-with-mango-habanero-jam-and-okra/