🌮 Crispy Shrimp Tacos
📝 Introduction:
These Crispy Shrimp Tacos are a flavorful fusion of crunchy shrimp, zesty slaw, and creamy sauce all wrapped in a warm tortilla. Perfect for taco night, they’re quick to make, family-friendly, and easy to customize. Whether you’re entertaining or craving something fresh and satisfying, these tacos hit the spot every time.
⏱️ Prep & Cook Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 (makes 8 tacos)
🛒 Ingredients:
For the Crispy Shrimp:
1 lb raw shrimp, peeled and deveined (medium or large)
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional)
Salt & black pepper, to taste
Oil for frying (or use an air fryer)
For the Slaw:
2 cups shredded cabbage (purple, green, or mix)
1 small carrot, julienned
2 tbsp lime juice
1 tbsp olive oil
1 tsp honey or maple syrup
Salt and pepper, to taste
For the Creamy Sauce:
½ cup sour cream or Greek yogurt
1 tbsp mayonnaise
1 tbsp lime juice
1 tsp sriracha or hot sauce (adjust to taste)
1 tsp garlic powder
Other:
8 small corn or flour tortillas
Fresh cilantro, chopped
Lime wedges, for serving
🍳 Instructions:
1. Prepare the Slaw:
In a bowl, toss cabbage, carrot, lime juice, olive oil, and honey. Season with salt and pepper. Set aside to marinate.
2. Make the Sauce:
In a small bowl, mix sour cream, mayo, lime juice, sriracha, and garlic powder. Adjust heat to your liking. Chill until ready to serve.
3. Bread the Shrimp:
Pat shrimp dry. Season with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Dredge shrimp in flour, dip in egg, and coat in breadcrumbs.
4. Cook the Shrimp:
- Frying: Heat oil in a skillet over medium-high heat. Fry shrimp for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Air Fryer: Spray shrimp with oil. Air fry at 400°F (200°C) for 7–8 minutes, flipping halfway.
5. Assemble Tacos:
Warm tortillas in a pan or microwave. Fill each with slaw, crispy shrimp, a drizzle of sauce, and sprinkle of cilantro. Serve with lime wedges.
💡 Tips:
Gluten-Free: Use gluten-free breadcrumbs and corn tortillas.
Spicy Kick: Add jalapeño slices or extra hot sauce.
Make Ahead: Prep the slaw and sauce a few hours early for deeper flavor.
Tortilla Tip: Warm tortillas in a damp paper towel in the microwave to keep them pliable.
❓ Q&A:
Q: Can I bake the shrimp instead of frying?
A: Yes! Bake at 425°F (220°C) on a parchment-lined tray for about 12–15 minutes, flipping once.
Q: Can I use frozen shrimp?
A: Absolutely. Just thaw them completely and pat dry before breading.
Q: How do I store leftovers?
A: Store components separately in the fridge. Reheat shrimp in the oven or air fryer to retain crispiness.
Q: Can I use a different protein?
A: Sure! Try crispy fish, tofu, or even shredded rotisserie chicken.
🥗 Nutrition (Per 2 tacos):
(Approximate values)
- Calories: 450
- Protein: 26g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 4g
- Sugar: 4g
- Sodium: 650mg