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tortillas oil shrimp milk flour mix breadcrumbs spinach cabbage carrots lemon fresh cilantro Greek yogurt mayonnaise
Viewed: 38 - Published at: 3 years agoIngredients
- 8 small tortillas or 8 small taco shells
- oil, for Frying (Not necessary if baking)
- 8 large shrimp, Peeled and Deveined Shrimp-raw
- 12 cup milk
- 12 cup flour
- 0.5 (1 ounce) package Hidden Valley Original Ranch Dips Mix
- 1 cup breadcrumbs
- 2 cups raw spinach
- 2 cups shredded cabbage
- 1 cup shredded baby carrots
- 1 lemon, juice of
- 12 bunch fresh cilantro, Chopped Fine
- 12 cup Greek yogurt
- 1 tablespoon mayonnaise
- 0.5 (1 ounce) package ranch dip mix
Method
- 1) To make the slaw dressing, simply put all the dressing ingredients into a container with a lid and shake until blended thoroughly.
- 2) Place the Slaw ingredients into a large bowl, pour dressing over the top, and toss until well covered.
- Set aside.
- 3) Prepare the shrimp: I like to use ones that still have the tail on -- because I think they look nice, but it's not necessary.
- You can just use them "as-is" or you can cut small horizontal lines along the underside of the shrimp to sever the muscles and straighten them out.
- (I smoosh them out until they look huge!
- ).
- 4) Combine the milk, flour, and half the Ranch dip packet in a small bowl.
- Dip the Shrimp into the milk mixture and place them in a baggie with the bread crumbs inside.Shake until well coated.
- 5) Cook the shrimp.
- I usually just use a shallow saute pan with a little olive oil in it to cook them until golden brown, but you can also deep fry them or bake them at 400 for 8 minutes.
- If you're going to bake them, I would spritz them with oil so they get a nice brown color.
- 6) Assemble.
- Place the slaw in the tortillas and the crispy shrimp over top, enjoy!
