Description
Crispy shrimp tacos tossed in a creamy sweet-spicy sauce, perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons cornstarch
- Salt and black pepper, to taste
- Oil for frying
- Tortillas (small corn or flour)
- Shredded cabbage
- Cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to make the sauce.
- Pat shrimp dry and toss with cornstarch, salt, and pepper.
- Heat oil to 350–375°F in a deep skillet. Fry shrimp for 1–2 minutes per side until opaque and golden, or air-fry at 400°F for 6–8 minutes, flipping halfway.
- Toss cooked shrimp with the prepared sauce.
- Serve shrimp in warmed tortillas topped with shredded cabbage, cilantro, and lime wedges.
Notes
For crispiness, avoid overcrowding the pan and assemble tacos just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying / Air-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg