Crispy Sweet Chili Shrimp Tacos | Blackstone Griddles

Blackstone Betty shows Chef Nathan Lippy how to make you a delicious, crispy sweet chili shrimp taco that was inspired by a local restaurant!

Ingredients
½ lb small-medium shrimp, peeled
½ cup corn starch
1 tbsp Blackstone Honey Jalapeno Seasoning
4-6 street-size flour tortillas
1 jalapeno, deseeded and thinly sliced into strips
Oil for frying

Sauce:
½ cup Dukes Mayo
½ cup Sweet Thai Chili Sauce

Slaw:
1 cup thinly sliced red cabbage
½ cup chopped cilantro
2 tbsp rice wine vinegar
2 tsp sesame oil
Juice of half a lime
2 tsp toasted sesame seeds

Directions
1. Mix sauce ingredients and set aside. Mix slaw ingredients and set aside.
2. In a large bowl, mix corn starch and seasoning. Add shrimp and toss to coat evenly, shaking off any excess before placing onto griddle. Fry shrimp in enough oil on medium-high heat for 2 minutes per side or until golden brown and cooked through.
3. While shrimp is frying, fry tortillas for 1 minute per side in a drizzle of oil. Remove tortillas and place in taco rack to assemble.
4. Layer tortillas with sauce, shrimp, slaw, and jalapenos. Garnish with extra sesame seeds and enjoy immediately!

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