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35-Minute Crispy Shrimp Tacos That Will Blow Your Mind

Crispy Shrimp Tacos

Crispy shrimp tacos with spicy crema sauce—perfect for an easy weeknight meal.

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined (tails off)
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika (or chili powder)
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Neutral oil, for frying (about 1–2 cups)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tbsp sweet chili sauce
  • 12 tbsp sriracha (to taste)
  • 1 tsp lime juice
  • Pinch of salt
  • 8 small flour tortillas (or corn tortillas)
  • 2 cups shredded purple cabbage
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges (optional)

Instructions

  1. Make the spicy crema: In a small bowl, whisk together mayonnaise, sour cream, sweet chili sauce, sriracha, lime juice, and a pinch of salt. Set aside.
  2. Season the shrimp: Pat shrimp dry. Toss with salt, garlic powder, paprika, and black pepper.
  3. Bread the shrimp: Set up three bowls—flour in one, beaten eggs in the second, and panko in the third. Dredge shrimp in flour, dip in egg, then coat well in panko.
  4. Fry until crispy: Heat 1/2 inch of oil in a skillet over medium-high heat (about 350°F). Fry shrimp in batches for 2–3 minutes per side until golden and cooked through. Drain on a paper towel–lined plate.
  5. Warm tortillas: Heat tortillas in a dry skillet for 20–30 seconds per side or microwave wrapped in a damp paper towel.
  6. Assemble tacos: Add shredded purple cabbage to each tortilla, top with crispy shrimp, avocado slices, and cilantro. Drizzle generously with spicy crema. Serve with lime wedges.

Notes

  • Use corn tortillas for a gluten-free option.
  • Adjust sriracha to control spiciness.
  • Serve immediately for crispiness.

Nutrition

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