Crispy Shrimp Tacos
Golden-fried breaded shrimp nestled in warm tortillas with fresh cabbage and a squeeze of lime. Ready in under 25 minutes with crispy, juicy results that taste like the taco stand.
- Total time
- 22 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ pound large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 1 whole egg
- ¾ cup panko breadcrumbs
- 8 whole small flour tortillas
- 2 cups shredded cabbage
Instructions
- 1
Pat the shrimp dry with paper towels by gently pressing each one between two sheets, removing as much moisture as possible—this helps the breading stick.
- 2
Pour the flour into a shallow bowl or plate. Crack the egg into a second shallow bowl and whisk it with a fork until the yolk and white are completely blended.
- 3
Pour the panko breadcrumbs into a third shallow bowl or plate.
- 4
Take one shrimp and roll it in the flour bowl, coating all sides evenly, then tap off any excess—this is the first breading layer.
- 5
Dip the floured shrimp into the egg bowl, coating it completely on all sides, then lift it and let excess egg drip back into the bowl.
- 6
Roll the shrimp in the panko bowl, pressing gently so the breadcrumbs stick to the wet egg, and place it on a clean plate—repeat with remaining shrimp.
- 7
Pour olive oil into a 12-inch skillet to a depth of about 0.25 inch and heat over medium-high heat until the surface shimmers and a breadcrumb dropped in immediately sizzles, about 2 minutes.
- 8
Carefully place 4 breaded shrimp into the hot oil—they should sizzle loudly and immediately start to float.
- 9
Cook the shrimp without moving them for 90 seconds until the bottom is golden brown like caramel.
- 10
Using tongs, flip each shrimp and cook the other side for 60 more seconds until it is the same golden brown color, then transfer to a paper-towel-lined plate.
- 11
Repeat steps 8–10 with the remaining 4 shrimp, cooking them in the same oil.
- 12
Warm the tortillas in the dry skillet (still on medium heat) for 15 seconds on each side—they should be pliable and smell toasted.
- 13
Lay a warm tortilla on your plate and place one fried shrimp in the center.
- 14
Top the shrimp with a small handful of shredded cabbage piled on one side of the shrimp.
- 15
Repeat steps 13–14 to build 7 more tacos, using all 8 shrimp and remaining cabbage—you will have 2 tacos per serving.
Tools you’ll need
- paper towels
- three shallow bowls or plates
- fork
- 12-inch skillet
- measuring cups
- tongs
- cutting board
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