Quinoa-Crusted Shrimp Tacos

Quinoa-Crusted Shrimp Tacos
4.5 from 2 ratings
Shrimp tacos get a crispy coating from quinoa, while the attractive shot-glass presentation plays double-duty, keeping contents contained in fresh-from-the-griddle tortillas.This recipe is by Executive Chef Santiago Gomez at Tacology in Miami. It was originally published in the South Florida Sun Sentinel.
Prep Time
Cook Time
Quinoa-Crusted Shrimp Tacos recipe - The Daily Meal
Total time: 20 minutes
  • 1 large egg
  • 1 cup ice cold water
  • 1 cup all-purpose flour, sifted
  • 1/4 cup quinoa (white, red or black)
  • 2 large shrimp, peeled and deveined, tails removed
  • canola oil, for frying
  • 3 tablespoon chipotle sauce, such as cholula
  • 2 slices avocado
  • 2 (5-inch) flour tortillas
  • 2 sprigs fresh cilantro
  1. Using a medium bowl, whisk 1 large egg. Add 1 cup ice water and whisk until combined. Add 1 cup sifted all-purpose flour and whisk just until combined. Do not overmix. Use batter immediately.
  2. Place 1/4 cup quinoa on small plate. Dip 2 large shrimp in egg batter to coat, allowing excess to drip off. Press shrimp into quinoa to coat on both sides.
  3. Using a small saucepan over medium-high heat, heat 1 inch of canola oil to 350 F. Fry shrimp until cooked through, about 2 minutes. Drain on paper towels.
  4. Divide 3 tablespoons chipotle sauce between 2 shot glasses. Roll shrimp and 2 slices avocado inside 2 (5-inch) flour tortillas. Place tacos vertically in shot glasses. Garnish with 2 sprigs fresh cilantro.