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Chipotle Pesto



Step 1
Shrimp: In blender or small food processor, pulse LAY’S® Classic Potato Chips until finely ground. Transfer to shallow bowl.

Step 2
Toss shrimp with flour until well coated. Dip in egg, then dredge in crushed potato chips.

Step 3
Pour enough oil to come 2 inches up side of high-sided skillet; heat over medium-heat until instant-read thermometer reads 350ºF. Working in batches, carefully drop shrimp into hot oil; fry for 2 to 3 minutes or until golden brown and shrimp are cooked through. Using slotted spoon, transfer fried shrimp to paper towel–lined tray.

Step 4
Slaw: Meanwhile, toss together coleslaw mix, onions, jalapeño, oil, vinegar, mustard, honey, salt and pepper; set aside.

Step 5
Chipotle Pesto: In blender, mix together red peppers, chipotles, salsa, almonds, cilantro, Parmesan, olive oil and smoked paprika until coarsely ground.

Step 6
Assembly: Serve shrimp in warm tortillas with some of the slaw and pesto. Serve with remaining slaw and lime wedges.