Ingredients Weight Measure
Panko (Japanese-style bread crumbs) 2 cups
TABASCO® brand Original Red Sauce 1/4 cup
Pecans, ground 1/4 cup
Paprika 2 Tbsp.
Granulated garlic 1/2 tsp.
Thyme leaves, dried 1/2 tsp.
Oregano leaves, dried 2 tsp.
Salt 1/2 tsp.
Black pepper 1/4 tsp.
Cilantro, large stems removed 1 bunch
Yellow onion, chopped 1/4 cup
Garlic, minced 1-1/2 Tsp.
Scallions, chopped 3 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 3 oz.
Salsa verde, prepared 7 oz.
Mayonnaise 3 Tbsp.
Lime juice 1 lime
Salt and pepper to taste
Raw shrimp, 16-20 count, peeled, deveined, tail on 48 ea ( 6 shrimp per serving)
Flour 3 cups
Eggs, beaten 4 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 oz.
Oil or shortening for deep frying 2 inches deep for frying


  1. Pour breadcrumbs into pie pan or baking dish, toss with TABASCO® Original Red Sauce and stir with fork to separate crumbs and distribute liquid evenly. Add pecans, paprika, garlic, thyme and oregano, season with salt and pepper and blend into moistened crumbs. Place pan in a 250°F oven for 45 minutes, or until completely dry, stirring occasionally with fork to loosen clumps. Set aside.
  2. For sauce, place cilantro, onion, garlic and scallions into food processor and chop until evenly minced. Add 3 oz. TABASCO® Green Jalapeño Pepper Sauce and salsa verde. Process just to combine ingredients. Remove from processor, place in mixing bowl and add mayonnaise, lime juice, salt and pepper. Hold refrigerated until service.
  3. Butterfly shrimp. Dredge shrimp in flour, coat in beaten eggs mixed with 1 oz. TABASCO® Green Jalapeño Pepper Sauce, and toss into breadcrumbs, pressing firmly onto shrimp. Shrimp can be refrigerated until frying. Heat oil to 350°F and fry shrimp, turning occasionally, until evenly golden brown, about 90 seconds. Drain and serve immediately with sauce.

Yield: 8 servings

Serving suggestion: Garnish with julienne of jicama, carrot and cucumber.