Shrimp Tacos

These fried shrimp tacos are a treat - crispy, juicy, delicious! All the flavors complement each other so well, and they are very straightforward to make. You won’t be disappointed in indulging in these tacos!

shrimp tacos close up

Shrimp coated in panko breadcrumbs

The pan-fried shrimp are coated in flour, egg, and, most importantly, panko bread crumbs. These bread crumbs are a Japanese-style crumb. They are made from white bread without crust resulting in a light and airy crumb. The advantage of these Japanese bread crumbs is that they tend to absorb less oil and they remain crispy for longer. This makes these bread crumbs perfect for our shrimp tacos - we want our shrimp to be as crispy as possible so the panko bread crumbs are a must in this recipe.

Slaw

The fresh slaw is a great contrast to the crispy shrimp. We use a mixture of red and white cabbage to make our slaw vibrant - the slaw is also incredibly easy to make and only takes a few ingredients: cabbage, garlic, salt, cilantro, and mayonnaise. However, the result is a fresh, flavorful, crunchy slaw that is a perfect addition to our tacos.

Sauce

This sauce is our go-to spicy mayonnaise - it’s a mixture of mayonnaise, sriracha sauce, garlic powder, and a little bit of lime juice for that extra tang. We have become accustomed to putting this sauce on anything and everything we can get away with.

3 shrimp tacos on grease proof paper

Can I store the shrimp tacos?

The slaw and sauce last around 3-5 days in the fridge if stored separately in an air-tight container. We recommend making the shrimp fresh when you’re about to make the dish since they’re fried.

What can I serve with fried shrimp tacos?

A lovely, fresh green salad would go great on the side of these tacos to balance out the meal.

Shrimp Tacos

These fried shrimp tacos are a treat - crispy, juicy, delicious! All the flavors complement each other so well, and they are very straightforward to make. You won’t be disappointed in indulging in these tacos!

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Cuisine
Mexican

Servings
4

Calories
495 kcal

Prep time
15 minutes

Cook time
15 minutes

Total time
30 minutes

Ingredients

    Shrimp Tacos

    • 6.5 ounces peeled shrimp
    • 1 cup flour
    • 2 teaspoons cayenne pepper
    • 1 egg
    • 1 teaspoon sriracha sauce
    • ½ cup panko bread crumbs
    • frying oil
    • ½ teaspoon salt
    • 4 tortillas

    Slaw

    • 4 ounces finely shredded white cabbage
    • 4 ounces finely shredded red cabbage
    • 1 teaspoon minced garlic
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 handful of roughly chopped cilantro
    • ¼ cup mayonnaise

    Sauce

    • 2 tablespoons mayonnaise
    • ½ teaspoon garlic powder
    • 2 teaspoons sriracha hot chili sauce
    • ½ teaspoon lime juice

Instructions

  1. To prepare the slaw, mix all the slaw ingredients thoroughly and let it sit in the fridge.
  2. To prepare the sauce, mix all the sauce ingredients thoroughly and let it sit in the fridge.
  3. To fry the shrimp, prepare three bowls: In the first bowl, mix 1 cup flour and 2 teaspoons of cayenne pepper. In the second bowl, beat the egg thoroughly and then mix in the 1 teaspoon of sriracha sauce if desired. In the third bowl, add the half cup of panko bread crumbs. To prepare the shrimp for frying, dip the shrimp into the flour mixture, then into the egg mixture, and then finally dip the shrimp into the panko bread crumbs.
  4. Add the cooking oil to a pan on a cast-iron skillet and heat until the temperature of the oil reaches 285°F-300°F. Add the shrimp to the oil and cook until the bread crumbs turn golden brown. Turn the shrimps over once while frying - the total cook time should be roughly 3 minutes.
  5. Once a batch of shrimp is ready, remove it from the pan, place it on a plate lined with a kitchen towel and lightly salt the shrimp.
  6. Serve the fried prawns on top of the slaw over a fresh tortilla. Top with the delicious sauce prepared earlier and the chopped cilantro.

Nutrition

  • Calories 495 kcal | 
  • Carbohydrates 49.2 g | 
  • Protein 18.6 g | 
  • Fat 25.2 g | 
  • Saturated fat 4.9 g | 
  • Cholesterol 132.2 mg | 
  • Sodium 913.3 mg | 
  • Fiber 4.3 g | 
  • Sugar 3.5 g |