Orange Shrimp Tacos
This post is sponsored by Florida Department of Citrus.
I’m constantly inspired by the food I have at restaurants and on my travels. When I was brainstorming what to make and share with you that includes Florida orange juice, my friend Nina and I immediately thought of tacos!
At a Chinese restaurant in town here, they serve these lightly battered and fried shrimp with a citrus sauce that’s sweet. I have been wanting to give a homemade version of this a go…and dreams do come true because this recipe is amazing. I can’t even…
And speaking of Florida orange juice. Did you know that I live in Florida? We love our orange juice here. I drink it practically every day for the vitamin C and the potassium that I need. I’m so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice!
I know you will love these tacos when you make them!
First, make the sauce which of course includes Florida orange juice. I just used a spoon to mix up the ingredients.
After you have prepped the cabbage and the cilantro…heat a cast iron skillet to warm up the corn tortillas.
Beat two large eggs with some Florida orange juice.
Mix together cornstarch, salt and white pepper.
First put the shrimp in the cornstarch mixture…
Dip the shrimp in the egg and Florida OJ mixture.
Then, toss the shrimp back into the cornstarch.
Fry up the shrimp in a nonstick skillet.
Put the tacos together with cabbage, shrimp and cilantro.
Then, drizzle the sweet orange sauce on top. These tacos are amazing…I know you’ll love them and your family will too! So easy to make and perfect for any summer get together!
Orange Shrimp Tacos Recipe
Yield: 10 to 12 tacos
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1/2 cup mayonnaise
- 1/4 cup sweetened condensed milk
- 3 Tablespoons Florida orange juice
- 1/4 red/purple cabbage, sliced thin
- chopped cilantro, for garnish (optional)
- 1 pound shrimp (if frozen, defrosted), peeled and de-veined
- 3/4 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 large eggs
- 2 Tablespoons Florida orange juice
- corn tortillas, about 10
- oil, for frying the shrimp
- Make the sweet orange sauce by combining mayonnaise, sweetened condensed milk and 3 tablespoons Florida orange juice in a small bowl. Mix until thoroughly combined. Cover and refrigerate until ready to serve.
- Prep the cabbage and cilantro and set aside.
- Season the shrimp. Mix together cornstarch, salt and white pepper on a plate or shallow bowl. On another plate or shallow bowl, whisk together egg whites with 2 Tablespoons Florida orange juice.
- Heat a seasoned cast iron skillet on medium for about 3 minutes. Heat corn tortillas (one or two at a time, depending on the size of your skillet) one minute on each side. Place tortillas on a plate with one paper towel (to keep the bottom tortilla from getting soggy from condensation.)
- Prepare a plate and line it with paper towels. In a non-stick skillet, pour oil so it’s at about 1/4 inch. Heat for about 4 to 5 minutes on medium.
- One at a time, dip the shrimp in the cornstarch mixture, then dip the shrimp in the egg mixture and then lastly dip again in the cornstarch mixture.
- In two or three batches, fry the battered shrimp for about 30 to 45 seconds on each side. Remove from oil and place on paper towel-lined plate.
- Serve on corn tortillas; place cabbage, shrimp and cilantro on tortillas and drizzle the sweet orange sauce on top.
Note: When battering the shrimp, I noticed that part of the batter would come off if I put it on a plate, when I went to pick it up. So it’s best to leave the battered shrimp in the plate or bowl with the cornstarch and place into the skillet directly from there. (Be sure to shake off excess cornstarch.)
Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.