1poundshrimp, if frozen, defrosted, peeled and de-veined
1/2teaspoonground white pepper
2TablespoonsFlorida 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.)