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These Shrimp Tacos are incredibly delicious and easy to make! Fresh shrimp is lightly coated and cooked to crispy perfection. Then, all you need to do is place the warm delicious shrimp in some tortillas with some coleslaw and your favorite toppings. I guarantee you will devour these!
And if you enjoy this recipe, you will certainly want to make my Shrimp Tostadas.
Why this recipe works so well:
- Quick and easy to make: Shrimp is one of the fastest cooking proteins out there. If you’re looking for a fast weekday dinner option, this is it!
- Super delicious: Both the flavor and the crispy texture of the perfectly cooked shrimp will have you fighting over who gets the last one.
- Versatile: Not only can you change up the toppings and the coleslaw to make these shrimp tacos different every time you make them, but you can also follow this recipe to cook the shrimp and just serve it alongside your favorite dipping sauce or aioli!
Ingredients needed:
- To cook the shrimp:
- Raw shrimp – I would go for shrimp that are 21-30 count per pound or bigger. Be sure the shells and tail are removed and the vein is cleaned.
- Fresh lime – gives the shrimp a great flavor.
- Cornmeal, all-purpose flour, and taco seasoning – mixed together to provide the crunchy coating.
- Avocado oil – or another cooking oil that can tolerate high temperatures.
- For the tacos:
- Corn tortillas
- Coleslaw
- Toppings – sliced radish, crema, Cotija cheese, salsa, avocado, etc.
How to make Shrimp Tacos:
Full ingredient list and detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Prepare the shrimp: Ensure the shrimp is fully thawed if previously frozen, excess moisture has been absorbed, and shrimp is coated with fresh lime juice.
- Prepare coating: Combine cornmeal, flour, and taco seasoning in shallow dish.
- Coat shrimp: Generously coat all the the shrimp with the cornmeal mixture.
- Heat oil: Ensure the entire base of your pan is generously coated in oil and that the oil is fully heated before adding the shrimp.
- Cook the shrimp: Add coated shrimp to the hot oil in a single layer. Let it cook for a few minutes until it is golden brown on the bottom, then flip only once to cook the other side.
- Prepare tacos: While the shrimp is cooking, warm the tortillas and prepare the toppings for serving.
Cooking tips for best results:
- Choose good quality shrimp: Any size will work, but I prefer medium to large. Wild caught is better than farmed. You can buy shrimp that has the shell and tail on or shrimp that has already been cleaned, but it needs to be raw and not fully cooked.
- To get extra crispy shrimp: The oil must be HOT when you add the shrimp. Let it get hot for awhile before adding the shrimp. Also be sure not to crowd them in the pan. Cook them in batches if needed.
- If feeding a crowd: This recipe only makes about six tacos, but can easily be doubled or tripled. Just cook the shrimp in batches and keep warm under foil. Just before serving add all of the cooked shrimp back to the hot pan to heat.
Recommended toppings for the shrimp tacos:
- Crema or sour cream
- Coleslaw or lightly dressed thinly sliced cabbage
- Sliced radish or avocado
- Fish Taco Sauce
- Guacamole and/or salsa
- Fresh cilantro
Other great shrimp recipes:
Shrimp is such a great ingredient because it can be enjoyed in a countless number of ways and is quick to cook. Here are some great recipes to try if you love shrimp.
- Cajun Shrimp Pasta
- Shrimp Chow Mein
- Shrimp Scampi
- Easy Teriyaki Shrimp Skewers
- Cheesy Shrimp and Grits
- Shrimp Stir Fry
- Zucchini Boats stuffed with shrimp
- Shrimp Vermicelli Salad
- Honey Walnut Shrimp
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These Shrimp Tacos are incredibly delicious and easy to make! Shrimp is lightly coated and cooked to crispy perfection. Then, all you need to do is place the warm delicious shrimp in some tortillas with some coleslaw and your favorite toppings. I guarantee you will devour these!
Equipment
Ingredients
- 1 pound raw shrimp shells and tail removed, deveined, patted dry
- 1 large lime
- 1/4 cup medium grind cornmeal
- 1/4 cup all purpose flour
- 1 tablespoon taco seasoning
- 2 tablespoons avocado oil can use other oils that can tolerate high heat, may need to increase amount depending on size of pan
- 12 corn tortillas two tortillas per taco (this is just a preference)
- coleslaw links below in recipe notes
- radish, crema, Cotija, salsa topping ideas
Instructions
- Pat 1 pound raw shrimp dry and place on a paper towel lined plate. Juice 1 large lime and pour over shrimp.
- In a flat bottomed dish, combine 1/4 cup all purpose flour, 1/4 cup medium grind cornmeal, and 1 tablespoon taco seasoning.
- Add shrimp to flour mixture and toss to coat.
- In a medium sized skillet over medium high heat, add 2 tablespoons avocado oil to pan. You want the entire base of the pan to be coated in a generous amount of oil, so use more if needed. Allow oil to heat for a few minutes. When oil is hot, add coated shrimp in a single layer. Do not over crowd pan and cook in batches, if needed.
- Cook shrimp, undisturbed, for about 5 minutes until the bottoms are golden brown. Turn once and allow to cook for a few more minutes.
- While shrimp is cooking, heat 12 corn tortillas by placing stack in between two moistened paper towels and microwave in 20 second increments until warm and soft.
- To serve, double up the tortillas, add coleslaw, top with hot shrimp, and add radish, crema, Cotija, salsa as toppings.
Notes
Makes six tacos with two tortillas each. Serving size is based on one taco and does not include coleslaw or toppings in nutritional info. This was barely enough for my family of four, so feel free to double or triple the recipe if feeding a crowd.
- Choose good quality shrimp: Any size will work, but I prefer medium to large. Wild caught is better than farmed. You can buy shrimp that has the shell and tail on or shrimp that has already been cleaned, but it needs to be raw and not fully cooked.
- To get extra crispy shrimp: The oil must be HOT when you add the shrimp. Let it get hot for awhile before adding the shrimp. Also be sure not to crowd them in the pan. Cook them in batches if needed.
Nutrition
Calories: 279kcal, Carbohydrates: 33g, Protein: 20g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 191mg, Sodium: 645mg, Potassium: 195mg, Fiber: 4g, Sugar: 1g, Vitamin A: 46IU, Vitamin C: 7mg, Calcium: 157mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
I would love to have a collection of your delicious recipes in a book form !!!!! Any future plans ????
You’re so sweet! I considered doing a book once and it just seemed like more work than it was worth. I have considered consolidating my most popular recipes into an e-book that people could print at home. Not sure if people would want something like that?
We just finished eating this for dinner tonight. They were a huge hit with my family! I will make them again very soon!
My mouth is watering!! Love shrimp tacos!! Crispy, breaded shrimp with all the toppings is so good!!
I don’t usually love shrimp in other dishes but these tacos are too good! Everything paired with the shrimp works so well.
Made these shrimp tacos and they were awesome! So flavorful and perfect for a quick dinner. Thanks for the recipe!!