Description
A fast, crunchy, and flavorful weeknight recipe featuring hot, crisp shrimp and cool, tangy slaw.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour or cornmeal mixture
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup shredded cabbage
- Lime crema (for dressing)
- Cilantro (for garnish)
- Pickled red onions (optional)
- Tortillas (corn or flour)
Instructions
- Devein and pat the shrimp completely dry using paper towels.
- Toss the shrimp in a seasoned flour or cornmeal mixture.
- Dip each shrimp in the beaten egg, then press into panko breadcrumbs.
- Shallow-fry the shrimp in 1/2 inch of oil at 350–365°F (175–185°C) for about 2 minutes per side until golden, or bake on a baking sheet at 425°F (220°C) for 10–12 minutes, flipping halfway.
- Warm the tortillas and dress them with slaw or sauce before topping with shrimp. Serve immediately.
Notes
For maximum crispness, allow coated shrimp to rest on a wire rack before cooking and avoid overcrowding in the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Quick dredge and shallow-fry or bake
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg