If you have been following my page religiously you will probably notice I love a balance of sweet and heat. One of the ways I achieve that is adding a little honey to just about anything spicy. These tacos are bold with flavor with the addition of hot honey. To help balance the flavor, I made a quick jicama slaw that just happens to pair really well with it.
I have used hot honey in my hot honey glazed carrots recipe which is also available on my page. But before we get to the hot honey, let’s break down the shrimp. The shrimp is breaded in panko, oven baked for about 12- 15 minutes and then drizzled in hot honey.
The jicama slaw that goes with this is slightly sweet thanks to the jicama. If you have never worked with jicama before then you will be excited to try this. It is regarded as a mexican yam but requires no cooking at all. The outside is similar to a potato or yam but once you peel the skin you will notice a crisp pear like texture. It actually almost taste like a pear but a lot crisper. You will want to dice it thinly or shred it using a grater before adding it to the slaw mix.
Once you have added the shrimp and the jicama slaw to the flour tortilla, drizzle a little of the hot honey on top to highlight that sweet heat.
Hot Honey Shrimp Tacos
- 8 – 10 oz shrimp (Peeled, deveined, and tail off)
- 1½ cups panko bread crumbs
- ½ tsp smoked paprika
- 1 egg
- salt and pepper (to taste)
- olive oil (extra virgin)
- 6 soft flour tortillas
Jicama slaw mix
- 1 Jicama
- 1 cup tri-color slaw mix
- 1 lime (zest and juice)
- ½ tsp hot sauce
- ½ cup sour cream
- salt and pepper (to taste)
Hot honey
- 2-3 tbsp honey
- ½ tsp cayenne pepper
Preheat oven to 425°. While the oven preheats, prepare the shrimp. Rinse and pat dry the shrimp. Crack the egg into a bowl and beat until combined. Place the panko on a plate, season with salt & pepper, paprika, add a drizzle of olive oil and stir until mixed well. Line a baking sheet with a baking rack to allow for proper circulation while the shrimp oven "fries". Set up your station in a way that it will be easy to flow through the process. Egg wash first, then into the panko and baking sheet.
Start by dipping the shrimp in the egg wash, then coat with the panko and place in on the lined baking sheet. Repeat until all shrimp has been done and be sure to space them out and not overcrowd the sheet. Place in the oven and bake for 13 -15 minutes flipping after 8 minutes.
While the shrimp is in the oven, make the hot honey and jicama slaw. For the hot honey, do this right before the shrimp is done by tossing it in the microwave for about 10 seconds. Stir in the cayenne pepper and set aside. For the slaw, cut of a portion of the jicama (save the rest for other uses like my jicama salad available on the page). You can use a grater to shred the jicama or use a knife to cut matchsticks. In a bowl, combine the sour cream, zest and juice the lime and add that to the sour cream. Add in the hot sauce, salt & pepper, and stir. Once combined, fold in the slaw mix and jicama.
Once the shrimp is done, drizzle about ¾ of it on the shrimp and set aside. Heat a large skillet and warm the tortillas for about 20 seconds. Begin plating, adding the drizzled hot shrimp into the tortillas, place some of the slaw over it. Drizzle a little more of the hot honey over the it and enjoy!
