Paula Deen Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

Paula Deen adobo shrimp tacos with smoked BBQ chipotle coleslaw are an easy Southern seafood dinner made with cornmeal-fried shrimp, creamy slaw and warm flour tortillas, ready in 1 hour. Try this easy shrimp taco dinner for weeknight dinner or cookout night, since the slaw chills while the shrimp fry.

Chill the slaw for the full hour before you fry anything, because that time lets the lime and barbecue seasoning soak into the cabbage. Skip it and the slaw tastes sharp and raw next to the hot shrimp.

Paula coats the shrimp in a flour and cornmeal mix instead of a wet batter, so the crust stays light and crunchy. She also notes you can grill the shrimp for a lighter take, which saves you the pot of hot oil.

Paula Deen Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

30

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

540

kcal

Crunchy cornmeal-crusted shrimp sit on a tangy, creamy slaw inside a warm, lightly toasted tortilla. The cool slaw and hot shrimp make every bite a mix of crisp, creamy and smoky.

Ingredients

• 1/2 cup Sour cream
  

• 2 tablespoons mayonnaise
  

• 2 juiced limes
  

• 1 (16 oz) package coleslaw mix
  

• 1/4 cup chopped fresh cilantro
  

• 1 bunch (about 3 tablespoons) green onion , green tops only, thinly sliced
  

• 1 tablespoon barbecue seasoning
  

• 2 cups all purpose flour
  

• 1 cup cornmeal
  

• 1 lb medium (26–30), peeled and deveined shrimp
  

• 2 teaspoons adobo seasoning
  

• 6 (8 in) flour tortillas
  

• for frying Canola oil
  

Directions

• Make the coleslaw: Combine 1/2 cup sour cream, 2 tablespoons mayonnaise, the juice of 2 limes, 1 package coleslaw mix, 1/4 cup chopped cilantro, the sliced green onion tops and 1 tablespoon barbecue seasoning in a medium bowl. Mix well, then taste and adjust the seasoning if it needs it.
• Chill the slaw: Cover the bowl and refrigerate the slaw for about 1 hour. Meanwhile, you can get everything else ready for the shrimp.
• Heat the oil: Pour enough canola oil into a deep fryer or heavy-bottomed pot to come halfway up the sides. Heat it to 375°F.
• Season and dredge: Stir 2 cups all purpose flour and 1 cup cornmeal together in a medium bowl and set it aside. Season 1 pound peeled and deveined shrimp with 2 teaspoons adobo seasoning, then dredge each one in the cornmeal mixture.
• Fry the shrimp: Add the shrimp to the hot oil one at a time so the temperature stays steady. Fry for about 3 minutes until golden brown, then drain them on paper towels.
• Warm the tortillas: Heat a medium sauté pan over medium-high heat and add one tortilla. Warm it for about 30 seconds on each side, then repeat with the remaining 5 tortillas.
• Assemble and serve: Spoon about 2 tablespoons of slaw into the center of each tortilla and top with 4 or 5 fried shrimp. Fold like a taco and serve hot or at room temperature.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I grill the shrimp instead of frying them?

Yes, Paula says grilling the shrimp makes a lighter dish. Skip the flour and cornmeal coating if you grill, since the adobo seasoning alone gives plenty of flavor.

How do I make these tacos lower in fat?

Use light sour cream and light mayonnaise in the slaw, and swap in whole-wheat tortillas. Grill the shrimp instead of deep-frying, and use whole-wheat flour if you still want a crust.

Can I make the coleslaw ahead of time?

The slaw needs at least 1 hour in the fridge, so making it a bit early works well. Keep it covered, and give it a quick stir and taste before serving since the cabbage releases some liquid.

Do I need a deep fryer to fry the shrimp?

A heavy-bottomed pot works just as well, as long as the oil comes halfway up the sides. Use a thermometer to hold it at 375°F, because oil that is too cool makes greasy shrimp.

What's the most common mistake with fried shrimp tacos?

Crowding the pot is the big one, since too many shrimp at once drop the oil temperature and the coating turns soggy. Add them one at a time and fry for about 3 minutes until golden.