Shrimp Tacos {Bonefish Grill Copycat}

Ingredients

• 1 lb large raw shrimp (thawed)
• 10 small flour tortillas
• 2 to matoes (diced)
• 3 cups shredded lettuce (half of an iceberg lettuce)
• 1/2 cup flour
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/3 cup buttermilk
• SAUCE FOR SHRIMPS:
• 1/4 cup mayo
• 1/4 cup Asian sweet chili sauce
• 1 tsp Sriracha hot sauce

Instructions

1. 1

   Rinse and pat dry thawed shrimp. Remove the tails from the shrimp.

2. 2

   In a large Ziploc bag combine the flour, cornstarch, and salt; set aside.

3. 3

   Pour 1/3 cup of buttermilk into a shallow bowl.

4. 4

   Dip the shrimp into the buttermilk, then throw into the floured Ziploc bag and close; shake to coat shrimp evenly.

5. 5

   Heat 1/3 cup of oil in a deep skillet over med-high heat and fry shrimp in batches a few minutes on each side until crispy. Shrimp cook very fast so like a minute on each side. Remove and place on paper towels.

6. 6

   Finely dice the tomatoes and then finely shred the lettuce; set aside.

7. 7

   To make the sauce combine the mayonnaise, sweet chili sauce, and sriracha hot sauce. Stir well to combine.

8. 8

   Add the breaded cooked shrimp to the sauce and toss to coat well.

9. 9

   To assemble the tacos place the shrimp (about 4) in the center of each small flour tortilla and then top with lettuce, tomatoes, and drizzle sour cream over the top, (I used a small Ziploc bag for that). Serve.