Panko-Crusted Shrimp and Mango Tacos with Yum Yum Sauce

I know we're closing in on summer, but there are still plenty of warm days ahead! This means that these shrimp tacos would make the perfect end-of-summer meal.
These tacos have so much flavor! I love the crunch of the shrimp, the saltiness of the cheese, the sweetness of the mango and the tanginess of the Yum Yum Sauce to balance it all out. And if you've never had Yum Yum Sauce, it is so easy to make! I'm ready to start using it on everything.

Panko-Crusted Shrimp and Mango Tacos with Yum Yum Sauce
1/4 cup olive oil
1/2 lb. large shrimp, peeled and deveined
1/2 cup flour
2 tsp. salt, divided
3 egg whites
3/4 cup panko crumbs
olive oil cooking spray
small corn tortillas
1 mango, peeled, pitted and diced
cotija or feta cheese, crumbled

Yum Yum Sauce
Adapted from All Recipes
1/2 cup + 2 Tbsp. mayo
1/2 tsp. ketchup
1/2 Tbsp. melted butter
1/4 tsp. garlic powder
1/8 tsp. paprika
1/2 tsp. sugar
dash of cayenne
2 Tbsp. water

For the Shrimp:
1. Preheat oven to 475 degrees F.
2. Pour olive oil in a rimmed baking sheet/pan and spread around to cover the bottom of the pan. Set aside.
3. In a bowl, combine flour and 1 tsp. salt; mix to combine.
4. Pour the egg whites in a separate bowl and beat lightly.
5. In a third bowl, combine panko crumbs and 1 tsp. salt; mix until well incorporated.
6. Roll shrimp in flour, one by one, shaking off excess. Dip in egg whites and then roll in bread crumbs. (Using your hands works best for this.)
7. Transfer shrimp to previously prepared pan and evenly spray each shrimp with cooking spray.
8. Bake for 7 minutes; turn over and continue to bake for 5 to 6 minutes, or until golden brown. Remove from oven.

For the Yum Yum Sauce:
1. Whisk all ingredients together until smooth, cover and set in refrigerator until ready to use.

For the Tacos:
1. Heat corn tortillas for 1-2 minutes on each side on a griddle or skillet to make them more pliable. Top with shrimp, mango, feta, cilantro and a drizzle of Yum Yum Sauce. Serve warm.


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