Last Updated on March 20, 2021 by Slow The Cook Down
Full of flavor and texture, these crispy fried shrimp tacos are a great addition to taco Tuesday. Coated with panko breadcrumbs and topped with avocado and Cajun slaw.
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You have to try this recipe the next time that taco craving strikes! These simple crispy fried shrimp tacos are dead quick and easy to make, and we couldn't get enough of them!
Coated in a seasoned flour and panko breadcrumbs before being deep fried, these crunchy shrimp are an excellent addition your tortillas.
Be sure to check out my steak tacos and fish tacos!
How to make fried shrimp tacos
Be sure to scroll down for the full recipe!
For the crispy fried shrimp
- Set up your dredging station (photo 1).
- Dip the shrimp into the seasoned flour, eggs then breadcrumbs (photo 2).
- Fry the shrimp in oil until golden brown (photo 3).
To make the tacos
- Place Cajun slaw on to small flour tortillas.
- Place three fried shrimp on top.
- Finish with some diced avocado and a squeeze of lime juice.
- Enjoy!
Taco Toppings
I wanted the fried shrimp to be the star of the show in the tacos, so didn't go over the top with the toppings, but that doesn't mean you can't!
This combination of Cajun slaw, avocado and a squeeze of fresh lime juice works so well with a mixture of textures and fresh flavors. Feel free to add some sliced jalapeno or shredded lettuce or cheese. My jalapeno guacamole and corn salsa would also make excellent additions!
Frequently Asked Questions
These fried shrimp tacos are best enjoyed as soon as they are ready so they are at their freshest. You can bread the shrimp earlier in the day and keep them covered in the fridge if you like. The slaw can be made up to 3 or 4 days ahead of time.
Fresh shrimp is great, but frozen is often more convenient and will work well, I often make these with frozen.
If using frozen, defrost them fully and pat them dry with paper towel to remove as much excess moisture as you can.
Whether using fresh or frozen shrimp, they should be fully peeled with tails removed and de-veined.
I highly recommend deep frying these shrimp, they get super crispy, and hey, you are allowed a treat here and there, right?!
If you want to oven bake them, place the breaded shrimp on a sheet pan and bake at 400F or around 10 minutes, flipping halfway through, until golden brown and cooked through.
For a healthier option, those with an air fryer will also get great results. Place into a preheat air fryer at 385F and fry for 10 minutes, flipping half way.
Recipe Notes and Tips
- Pat the shrimp dry before coating them with them, this will help them to get super crispy.
- Check that the oil is hot enough before frying the shrimp. Drop in a panko breadcrumb, it should start to bubble when it hits the oil. If it doesn't, wait a couple more minutes to test again.
- Don't overcrowd the shrimp when frying. Cook in 3 or 4 batches if needed.
Ready to serve in 20 minutes, these fried shrimp tacos are one delicious easy weeknight meal. As if we needed another reason to enjoy tacos!
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Fried Shrimp Tacos
Ingredients
For the fried shrimp
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 2 eggs beaten
- 15 large shrimp peeled and deveined
- 1 cup panko breadcrumbs
- oil for frying
For the tacos
- 5 small flour tortillas
- 1 avocado diced
- Cajun slaw
- lime juice
Instructions
- Mix together the flour and Cajun seasoning in a bowl.
- Beat the eggs together in another bowl.
- Place the panko breadcrumbs in another bowl.
- Pat the shrimp dry. One at a time, dip the shrimp into the egg, then into the flour and then last into the breadcrumbs to coat evenly. Place on parchment paper until ready to fry.
- Heat 2 to 3 inches of oil in a large pot - enough to cover the shrimp so that they are not resting on the bottom of the pan.
- Once hot enough, fry the shrimp on both sides until golden brown, flipping with tongs if needed. This will take about 2 to 3 minutes on each side.
- Drain the shrimp on paper towel to remove any excess oil.
- Serve in tortillas with your favorite toppings.
Notes
- Pat the shrimp dry before coating them with them, this will help them to get super crispy.
- Check that the oil is hot enough before frying the shrimp. Drop in a panko breadcrumb, it should start to bubble when it hits the oil. If it doesn't, wait a couple more minutes to test again.
- Don't overcrowd the shrimp when frying. Cook in 3 or 4 batches if needed.
- Nutritional values are for 3 large breaded shrimp without the tortillas or toppings.
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