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Crispy Shrimp Tacos

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Crispy Shrimp Tacos feature golden, crunchy shrimp wrapped in warm tortillas with fresh cabbage, vibrant toppings, and a creamy zesty sauce for a bold and satisfying meal.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying
  • For serving:
  • 8 small flour or corn tortillas
  • 1 1/2 cups shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • Lime wedges
  • For the creamy sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 1–2 teaspoons hot sauce

Instructions

  1. Pat shrimp dry and season with salt, black pepper, paprika, garlic powder, and chili powder.
  2. Set up three bowls: flour in one, beaten eggs in another, and panko breadcrumbs in the third.
  3. Dredge each shrimp in flour, dip into egg, then coat thoroughly with panko.
  4. Heat about 1 inch of vegetable oil in a skillet over medium heat.
  5. Fry shrimp in batches for 2–3 minutes per side until golden and cooked through. Transfer to paper towels.
  6. Whisk together mayonnaise, lime juice, honey, and hot sauce to make the creamy sauce.
  7. Warm tortillas in a dry skillet or microwave.
  8. Fill each tortilla with crispy shrimp.
  9. Top with shredded cabbage, diced tomatoes, cilantro, and drizzle with sauce.
  10. Serve immediately with lime wedges.

Notes

  • Fry in batches to maintain oil temperature and crispiness.
  • Reheat shrimp in oven or air fryer to keep coating crispy.
  • Use gluten-free flour and breadcrumbs if needed.
  • Bake at 425°F for 12–15 minutes or air fry at 375°F for 8–10 minutes for a lighter option.
  • Thaw frozen shrimp completely and pat dry before breading.
  • Store shrimp separately from tortillas and toppings.

Nutrition

Find it online: https://thefamilycooking.com/crispy-shrimp-tacos/