Description
Delicious tacos filled with hot, crunchy shrimp, bright slaw, and creamy sauce, perfect for a fast weeknight dinner.
Ingredients
- 1 lb (450 g) large shrimp (16–20 count), deveined and patted dry
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup (90 g) panko
- 1/4 cup (30 g) all-purpose flour
- 1 tsp smoked paprika
- 1 large egg (or buttermilk)
- 1–1½ inches oil (for frying)
- Corn tortillas
- Shredded cabbage
- Pico de gallo
- Cilantro
- Lime wedges
- Chipotle-lime crema
Instructions
- Toss shrimp in kosher salt and black pepper.
- Mix panko, flour, and smoked paprika for coating.
- Dredge shrimp through beaten egg (or buttermilk), then coat in panko mixture.
- Fry in preheated oil at 350–360°F (175–182°C) for 2–3 minutes until golden.
- Alternatively, bake at 425°F (220°C) for 10–12 minutes or air fry at 400°F (200°C) for 8–10 minutes, shaking halfway.
- Assemble with warm tortillas, slaw, and toppings.
Notes
Rest coated shrimp on a wire rack for better adhesion during frying. For a gluten-free version, use gluten-free flour and panko.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Baking, Air-Frying
- Cuisine: Mexican