Shrimp Tacos
These Shrimp Tacos have crispy, golden shrimp, crunchy cabbage, and a spicy-creamy drizzle all ready from start to finish in about 20 minutes. Every bite delivers crunch, heat, and freshness all at once.
Fresh toppings like cabbage, cherry tomatoes, and avocado keep things light and bright, while the sriracha mayo brings just the right amount of heat to tie everything together. Because the components come together so quickly and independently, this recipe is also perfect for a build-your-own taco bar when you have guests over. You get restaurant-quality tacos without the wait or the mess.
Helpful Tips
- Dry the shrimp thoroughly: Patting the shrimp completely dry before coating them in the flour mixture helps the coating stick better and gives you a crispier, more evenly browned finish in the skillet.
- Don’t overcrowd the pan: Cook the shrimp in a single layer, working in batches if needed, so each piece gets direct contact with the hot skillet and crisps up instead of steaming.
- Make the sriracha mayo ahead: Whisking together the mayo and Sriracha a few hours in advance lets the flavors meld, and you can easily adjust the heat level by adding more or less Sriracha to taste.
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Shrimp Tacos
These Shrimp Tacos have crispy, golden shrimp, crunchy cabbage, and a spicy-creamy drizzle all ready from start to finish in about 20 minutes.
Ingredients
- 1 pound shrimp approximately 32 shrimp, 31/40, shelled and cleaned
- 1/4 cup all purpose flour
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- 1 tablespoon cooking oil
- 1 cup cabbage shredded (red and/or white)
- 1/2 pound cherry tomatoes cut into quarters
- 1 avocado cubed
- 2 green onions thinly sliced
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha
- 8 small flour or corn tortillas
- fresh cilantro chopped, for garnish
Instructions
- Pat dry the shelled and cleaned shrimp.
- Combine the flour, taco seasoning, and salt in a zip top bag. Add the shrimp and shake to coat.
- Heat a large skillet over medium heat. Add the cooking oil. When the oil is hot, add the shrimp and cook for 3 minutes on each side, until they are crisp and browned. Remove to a wire rack to cool.
- Whisk together the mayo and Sriracha.
- Heat the flour tortillas on the stovetop or in the microwave. Top each tortilla with 3-4 shrimp, cabbage, tomatoes, avocado, green onion, and cilantro.
- Drizzle with sriracha mayo and serve.
Nutrition
Calories: 266kcalCarbohydrates: 22gProtein: 15gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 94mgSodium: 537mgPotassium: 401mgFiber: 3gSugar: 2gVitamin A: 249IUVitamin C: 14mgCalcium: 93mgIron: 2mg
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