INGREDIENTS

2 lbs. Jumbo Shrimp (21-25 count) 
8 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1 tsp.  Thyme , dried 
6 oz.  Coconut , fresh, shredded 
1 tsp.  Salt  
3  Eggs  
4 oz.  Oil  
1 batch Apricot Habanero Sauce  (see Related Recipe) 

DIRECTIONS

1.) De-vein, clean and butterfly shrimp. Set aside in ice.

2.) In a food processor, blend the Mission® flour tortillas and add in thyme, coconut and salt. Process until well blended and until mixture resembles bread crumbs.

3.) Whisk egg in a small bowl and dip each shrimp in egg. Then, roll each shrimp in tortilla mixture until covered. Fry in a deep fat fryer until crisp and golden. Drain on a lined surface to absorb excess oil. Serve with Apricot Habanero Sauce.

Recipe Using Same Product(s)

• 

  Smash Burger Taco

• 

  Mac n’ Cheese Buffalo Chicken Hand Pies

• 

  Birthday Taco

• 

  Smoked Pork Belly Buffalo Tacos

• 

  Charred Chicken Tacos with Pineapple Salsa