Inventory + -
- 2 cups crushed Taqueritos Chile Toreado.
- 1 egg.
- 1 cup milk.
- 1 ½ cups flour.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- 12 large shrimp, peeled and deveined.
- 1 cup Mazola lemon mayonnaise.
- 1 grated garlic clove.
- 2 tablespoons chopped pickles.
- 1 tablespoon chopped capers.
- 2 tablespoons chopped parsley.
- 1 tablespoon grated red onion.
- Juice of 1 lemon.
- 1 tablespoon pickle juice.
Tutorial + -
- Step 1. Using a mortar, crush the Taqueritos until finely ground and place them in a bowl.
- Step 2. In a medium bowl, beat the egg with the milk, then add the flour, salt, and pepper.
- Step 3. Preheat the oil to 180°C.
- Step 4. Dip the cleaned and dried shrimp into the milk, egg, and flour mixture.
- Step 5. Place the shrimp in the hot oil and cook for 2 minutes until golden and crispy.
- Step 6. Tartar sauce preparation:
- Step 7. Finely chop the pickles, capers, and parsley.
- Step 8. In a bowl, mix the mayonnaise with the lemon juice, then add the chopped capers, pickles, and parsley.
- Step 9. Chop the onion and garlic and incorporate them into the mixture.
- Step 10. Add salt, pepper, and 1 tablespoon of pickle juice, mix well, and it’s ready to accompany your spicy shrimp.
