Description
Crispy Shrimp Tacos deliver crunch and bright citrus flavor in under 30 minutes — perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) large shrimp
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- Juice of 1 lime
- 1/2 cup all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1 cup panko breadcrumbs
- 1 tsp smoked paprika
- 1–2 cups neutral oil for frying
- 8 corn tortillas (6-inch)
- Shredded cabbage
- Crema or mayo-sriracha
- Fresh cilantro
- Lime wedges
Instructions
- Pat shrimp dry and season with salt, black pepper, garlic powder, and lime juice.
- Set up a breading station: flour, egg mixture, and panko mixed with smoked paprika.
- Dredge shrimp in flour, then egg, then panko.
- Fry shrimp in heated oil at 350–360°F for 1.5–2 minutes per side until golden or bake at 425°F for 8–10 minutes on a wire rack, flipping once.
- Warm tortillas in a dry skillet or wrapped in foil at 350°F for 5 minutes.
- Assemble tacos with shrimp, shredded cabbage, crema, cilantro, and lime wedges.
Notes
For best texture, avoid overcooking the shrimp and ensure they are dry before breading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg