Ingredients and Weight:
- Jumbo shrimp: 1 pound
- Panko bread crumbs: 1 cup
- Old Bay seasoning: 1 tablespoon
- Cayenne pepper: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Sweet potato, peeled and diced: 1/2 cup
- Celery, chopped: 1/2 cup
- Red onion, chopped: 1/4 cup
- Crab meat: 1 cup
- Mayonnaise: 1/2 cup
- Lemon juice: 1 tablespoon
- Sriracha: 1 teaspoon
- Flour tortillas: 8
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Peel and devein the shrimp.
- In a shallow dish, combine the panko bread crumbs, Old Bay seasoning, cayenne pepper, and garlic powder.
- Dredge the shrimp in the panko mixture.
- Place the shrimp on a baking sheet and bake for 8-10 minutes, or until cooked through.
- Meanwhile, make the crab aioli by combining the crab meat, mayonnaise, lemon juice, and Sriracha in a small bowl.
- To assemble the shrimp rolls, place a few shrimp on each tortilla. Top with sweet potato, celery, red onion, and crab aioli.
Nutritional Information:
Serving size: 1 shrimp roll
Calories: 350
Fat: 15g
Protein: 25g
Carbohydrates: 30g
Dish Characteristics:
- Crispy shrimp with a kick from the firecracker coating
- Creamy and flavorful crab aioli
- Sweet and savory fillings
- Easy to assemble and customize
User Comments:
- "These shrimp rolls are the perfect appetizer or light meal. The firecracker coating is addictive, and the crab aioli is the perfect complement."
- "The shrimp were cooked to perfection and the combination of flavors was amazing. I will definitely be making these again."
- "I love the fact that you can customize these shrimp rolls. I added some avocado and sriracha for an extra kick."
Special Precautions and Tips:
- Make sure the shrimp are cooked through to avoid foodborne illness.
- If you don't have any crab meat, you can substitute cooked shrimp or another type of seafood.
- Serve the shrimp rolls immediately for maximum freshness and crispiness.
