Tortilla Shrimp With Mexican Cocktail Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 12 ounces tomato ketchup
• 2 ounces prepared horseradish
• 1 lemon, juice of, freshly squeezed
• 1 lime, juice of, freshly squeezed
• 1/4 cup dill pickle relish
• 1/4 cup chopped fresh cilantro
• 1 teaspoon worcestershire sauce
• salt and pepper
• jumbo shrimp, peeled and de-veined (leave tail on)
• 1 (1 1/4 ounce) package taco seasoning
• 1 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 cup ice cold water
• 4 cups japanese-style bread crumbs
• 1 cup finely crushed tortilla chips

Recipe

• 1 mix all ingredients for the cocktail sauce together. this can be made ahead of time and refrigerated up to 3 days.
• 2 wash shrimp, pat dry and toss in a bowl with the taco seasoning, set aside.
• 3 in another bowl combine flour, cornstarch and water.
• 4 in a separate bowl combine breadcrumbs and tortilla chips.
• 5 holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture.
• 6 reserve battered shrimp in freezer or refrigerator until ready to fry.
• 7 fry in hot oil until golden brown.
• 8 drain and serve with cocktail sauce.