Tortilla Crusted Shrimp with Avocado Crema


15 medium shrimp, peeled and deveined with tails on
12 6-inch corn tortillas
3 eggs
3 tablespoons whole milk
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
24 ounces Vegetable oil, for deep frying
1/4 cup roughly chopped fresh cilantro
1 lime, cut into wedges
2 ripe avocados
1 cup sour cream
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper


Begin by baking tortillas in oven. Preheat oven to 350 degrees F. Set tortillas out in a single layer on sheet trays and bake in oven until crispy - about 12-15 minutes. Remove and set aside to cool. Grind in a food processor until they are the texture of toasted coarse bread crumbs.
Prepare a breading station: Set flour in a flat dish; beat eggs and add milk to another; place ground tortillas in a third. Season all three dishes with salt and pepper. Working in batches dredge shrimp lightly in flour, egg wash and finally ground tortillas. Set shrimp aside on a tray and place in fridge for 10-15 minutes to allow the crust to firm up.
Meanwhile prepare the avocado crema: In a blender, combine avocado, sour cream, lime, cumin, salt and pepper. Blend until smooth. Add a water (if required) until you have the consistency of mayonnaise.
Pre-heat oil in a large pot to 375 degrees F. Remove shrimp from fridge and fry in batches so the pot doesn't get overcrowded. Fry until golden and crispy, about 3 minutes, then drain on paper towel. Season with salt immediately. Serve shrimp with avocado crema and garnish with fresh cilantro leaves and lime wedges.

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