Thai Chile Shrimp Tacos with Salsa Macha and Guacamole

Name: Thai Chile Shrimp Tacos with Salsa Macha and Guacamole
Prep time: 40 minutes
Cook time: 10 minutes
Total time: 50 minutes
Yield: 4
Cuisine: Kitchen Cabinet
Ingredients: Salsa Macha; 1¼ cups olive oil; 60g peanuts; 55g dried chipotle peppers, stemmed, seeded and chopped or broken; 16g dried guajillo peppers, stemmed, seeded and chopped or broken; 8g chile de arbol, stemmed, seeded and chopped or broken; 15g sesame seeds; 2g Mexican oregano; 2 tablespoons Kikkoman® Rice Vinegar; 1 teaspoon salt; Thai Chile Salsa Macha; ½ cup Kikkoman® Sushi Sauce Unagi Tare; ½ cup sliced Thai chiles; 3 tablespoons Salsa Macha (recipe above); Juice of 1 lime; Panko Crusted Shrimp; 1 pound flour; ½ teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 pound peeled and deveined shrimp; 3 eggs, beaten; 1¼ cups Kikkoman® Panko Bread Crumbs; Vegetable oil; For Serving; Steamed jasmine rice, Arroz Mexicano or Arroz Amarillo; Cubed avocado; Radish slices

Image for Thai Chile Shrimp Tacos with Salsa Macha and Guacamole

Yield

Prep Time

40 minutes

Cook Time

10 minutes

Total Time

50 minutes

kikkoman products used:

Rice Vinegar Sushi Sauce (Unagi Tare) Panko Japanese Style Toasted Bread Crumbs

ingredients

Salsa Macha
1¼ cups olive oil
60g peanuts
55g dried chipotle peppers, stemmed, seeded and chopped or broken
16g dried guajillo peppers, stemmed, seeded and chopped or broken
8g chile de arbol, stemmed, seeded and chopped or broken
15g sesame seeds
2g Mexican oregano
2 tablespoons Kikkoman® Rice Vinegar
1 teaspoon salt

Thai Chile Salsa Macha
½ cup Kikkoman® Sushi Sauce Unagi Tare
½ cup sliced Thai chiles
3 tablespoons Salsa Macha (recipe above)
Juice of 1 lime

Panko Crusted Shrimp
1 pound flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pound peeled and deveined shrimp
3 eggs, beaten
1¼ cups Kikkoman® Panko Bread Crumbs
Vegetable oil

For Serving
Steamed jasmine rice, Arroz Mexicano or Arroz Amarillo
Cubed avocado
Radish slices
Chopped jalapeno peppers
Finger limes or lime wedges
Cilantro leaves
Fresh tortillas
Guacamole

directions

To prepare Salsa Macha, heat oil to about 300°F in a medium saucepan. Add garlic and toast for one minute. Add the chiles, sesame seeds and oregano; cook for one minute more. Remove from heat and add vinegar and salt; blend until smooth but not a puree. It should still be a little chunky and the oil should still separate.
To prepare Thai Chile Salsa Macha, mix all ingredients together in a medium bowl.
To prepare shrimp, stir together flour, salt, garlic powder, paprika, cumin and coriander. Toss shrimp in flour mixture, then into the eggs and then coat with panko. Fry in oil until shrimp are golden brown and cooked through. Remove from oil and toss with enough Thai Chile Salsa Macha to coat.
Place shrimp on a bed of desired rice. Then top with garnishes. Serve with extra Thai Chile Salsa Macha, guacamole and fresh tortillas.

Recipe created in partnership with Chef Ian Ramirez.

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Thai Chile Shrimp Tacos with Salsa Macha and Guacamole

ingredients

directions

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