Print Recipe

Tortilla Shrimp with Mexican Cocktail Sauce

Ingredients

Cocktail Sauce

  • 12 ounces tomato ketchup
  • 2 ounces prepared horseradish
  • Juice of 1 lemon, freshly squeezed
  • Juice of 1 lime, freshly squeezed
  • 1/4 cup dill pickle relish
  • 1/4 cup fresh chopped cilantro
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Tortilla Shrimp

  • Jumbo shrimp, peeled and de-veined (leave tail on)
  • 1 envelope taco seasoning
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 cup ice cold water
  • 4 cups Japanese style or day-old bread crumbs
  • 1 cup finely crushed tortilla chips

Instructions

  1. Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.
  2. Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.
  3. In another bowl combine flour, cornstarch and water.
  4. In a separate bowl combine breadcrumbs and tortilla chips.
  5. Holding the tail of each shrimp, dip into the batter, then dredge through the crumb mixture.
  6. Reserve battered shrimp in freezer or refrigerator until ready to fry.
  7. Fry to a golden brown; drain and serve.

Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.