Promoting Canadian Oats

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The shrimp in these delicious, crunchy tacos is breaded with an unusual ingredient: oats!


For the shrimp:

2 lbs (900 g) peeled jumbo shrimp 
2 cups (180 g) whole oats
1 1/3 cups (160 g) cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder 
3 eggs
2/3 cup (160 mL) water
4 tablespoons vegetable oil
1/2 cup (120 mL) vegetable oil for frying, plus more as needed

For the tacos:

8 small whole wheat or oat tortillas, warmed
1 cup cooked brown rice
2 cups warmed black beans
Your favorite toppings: chopped cabbage, grated carrots, minced cilantro, jalapenos, etc.
Your favorite salsa

  1. Place one cup of oats in the blender. Blend until the oats are as fine as flour. Then, in a medium bowl, stir together oat flour, cornstarch, salt, baking powder, eggs, water, and oil with a whisk.
  2. Put the remaining one cup of oats in the blender. Blend for 5-10 seconds, until the oats are broken up just a little bit. Put these oats into a medium bowl.
  3. Heat ½ cup oil in a medium fry pan over high heat. When the oil is hot but not yet smoking, dip each shrimp in the batter mixture quickly roll in the oats, and fry for 2-3 minutes on each side, until the coating is golden brown. Drain fried shrimp on paper towels while you do the remaining batches.
  4. Make the tacos: Spoon brown rice and black beans onto each tortilla. Top with shrimp, your toppings of choice, and salsa. Enjoy!