In a college town better known for football than food, Evolve Kitchen and Table in Clemson, South Carolina, is a welcome respite for students (and anyone else) craving fresh, local ingredients. On a menu of vibrant salads, burgers, and sandwiches, Evolve’s Hot Honey Garlic Shrimp Tacos are especially memorable. The dish consists of a double-tortilla base held together with a layer of house-made guacamole; a pile of lightly fried, crispy shrimp tossed in a decadent and tangy sauce; and a generous garnish of Mexican crema, cilantro, and radishes. Pull it together at home with the recipe below.
Hot Honey Garlic Shrimp Tacos
A craveable dish from a Clemson favorite
photo: Courtesy of Evolve Kitchen and Table
Hot Honey Garlic Shrimp Tacos (Yield: 4 servings)
1 cup honey
5 cloves garlic, divided
¾ cup sriracha, divided
1 tbsp. sesame oil
1 cup Duke’s mayo
1 lime, juiced
24 to 28 extra-large shrimp, peeled and deveined
Seasoned seafood breading (House-Autry brand preferred)
16 corn tortillas
¼ cup crema (can substitute sour cream)
¾ cup guacamole, store-bought or made ahead
1 bunch cilantro, for garnishing
2 to 3 radishes, for garnishing
Make the honey-garlic hot sauce: In a heavy-bottom pot on low heat, add the honey and 3 cloves of garlic. Allow the garlic to cook until it develops a deep brown color, then transfer the honey and garlic to a blender with ½ cup of sriracha. Blend until combined. (You should see a considerable color change once fully blended.) Set aside.
Make the sriracha aioli: Add mayo, the juice of one lime, sesame oil, and the remaining sriracha to a mixing bowl. Then mince 2 cloves of garlic and add to the bowl. Whisk until combined. (If you enjoy more spice, feel free to add extra sriracha to aioli.) Set aside.
Make the tacos: In a frying pan, heat vegetable oil to 350°F. Lightly bread and fry shrimp until golden brown. Set aside.
Take two tortillas, stack them together, and toast on a flat-top or large cast-iron pan.
To build the tacos, open the double stack of tortillas and add a spoonful of guacamole in between the shells. Close the shells, then add a drizzle of the sriracha aioli to the top of the shells. Add as much arugula as you prefer, then top each taco with three or four shrimp. Drizzle the shrimp with the honey-garlic-sriracha mixture.
Add several dots of crema, a sprig of cilantro, and sliced radishes to each taco.
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