Tortilla Shrimp With Mexican Cocktail Sauce

1. Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.

2. Wash shrimp, pat dry and toss in a bowl with the taco seasoning, set aside.

3. In another bowl combine flour, cornstarch and water.

4. In a separate bowl combine breadcrumbs and tortilla chips.

5. Holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture.

6. Reserve battered shrimp in freezer or refrigerator until ready to fry.

7. Fry in hot oil until golden brown.

8. Drain and serve with cocktail sauce.

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Nutrient	Quantity
Total fats	2.1398 g
Protein	68.2071 g
Carbohydrates	16.6375 g
Energy	370.6975 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0902 g
Water	577.9574 g
Aspartic acid	0.0188 g
Calcium, Ca	452.2181 mg
Lutein + zeaxanthin	43.4757 g
Fiber, total dietary	2.2393 g
Carotene, beta	164.8737 g
Niacin	4.0691 mg
Vitamin A, RAE	116.11 g
Arginine	0.0033 g
Riboflavin	0.5407 mg
Fatty acids, total saturated 20:1	0.0006 g
Glutamic acid	0.0143 g
Stigmasterol	0.12 mg
Sodium, Na	537.2833 mg
Fatty acids, total saturated 16:1 undifferentiated	0.052 g
Total lipid (fat)	2.1398 g
Manganese, Mn	0.0966 mg
Fructose	0.0923 g
Proline	0.0064 g
Fatty acids, total saturated 16:0	0.3445 g
Sucrose	0.0726 g
Choline, total	226.379 mg
Sugars, total	5.4994 g
Serine	0.0063 g
Fatty acids, total saturated 18:0	0.1311 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.4646 mg
Selenium, Se	59.0287 g
Ash	5.5539 g
Fatty acids, total saturated 18:1 undifferentiated	0.3339 g
Pantothenic acid	0.1025 mg
Phenylalanine	0.0027 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.9366 mg
Betaine	0.0302 mg
Thiamin	0.4248 mg
Retinol	102.0567 g
Methionine	0.0008 g
Iron, Fe	5.4469 mg
Carbohydrate, by difference	16.6375 g
Phosphorus, P	638.7609 mg
Folate, total	88.25 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.0051 g
Cholesterol	170 mg
Valine	0.0028 g
Fatty acids, total saturated 18:2 undifferentiated	0.2825 g
Glycine	0.0024 g
Carotene, alpha	1.5409 g
Glucose (dextrose)	0.0908 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	3.9446 mg
Isoleucine	0.0011 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.7812 g
Leucine	0.0053 g
Tocotrienol, alpha	0.0076 mg
Vitamin A, IU	624.0649 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	88.25 g
Tryptophan	0.0004 g
Vitamin C, total ascorbic acid	22.813 mg
Phytosterols	5.3029 mg
Tyrosine	0.0011 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	13.6246 g
Fatty acids, total saturated	0.487 g
Histidine	0.0009 g
Fatty acids, total monounsaturated	0.3869 g
Threonine	0.001 g
Folate, food	88.25 g
Cryptoxanthin, beta	9.1333 g
Vitamin E (alpha-tocopherol)	1.8501 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	89.2546 mg
Lysine	0.0029 g
Potassium, K	1011.684 mg
Cystine	0.0008 g
Fluoride, F	168.4507 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Tomato ketchup	12 ounces	302.6	0	1.7
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Cold water	1 cup	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
cilantro	0.25 cup	0.92	0.1468	0.0208
lime juice	1	3.7812	1.2735	0.0106
purpose flour	1.5 1/2	302.6	0	1.7
salt pepper	0	302.6	0	1.7
horseradish	2 ounces	27.2155	6.4013	0.3912
dill pickle relish	0.25 cup	302.6	0	1.7
tortilla chip	1 cup	0	0	0
jumbo shrimp	0	302.6	0	1.7
taco seasoning	1 package	0	0	0
japanese bread crumb	4 cups	302.6	0	1.7