Crispy shrimp, soft corn tortillas, sweet charred corn, and cool garlic lime crema. These tacos have become one of my favorites lately. I coat tender Argentinian shrimp in panko and cornmeal, then shallow-fry them until they’re golden and crisp.
The coating is what makes these tacos satisfying to eat. Instead of using panko on its own, I mix it with medium cornmeal. The panko creates a light, crispy crust while the cornmeal adds another layer of crunch.
I also shallow-fry the shrimp. You don’t need a deep pot of oil. A small amount of oil in a skillet is enough to brown the coating quickly while keeping the shrimp juicy inside. Shrimp cook quickly!
For the shrimp, I use large Argentinian shrimp, size 20/30. Wild-caught Argentinian shrimp have a firm texture but a soft bite and great flavor. And for toppings, I keep it simple with a charred corn salsa and a yogurt crema.
Ingredients
See the recipe card for exact amounts.
- Shrimp: I use wild-caught Argentinian shrimp, size 20/30. Peel and devein your shrimp before breading, if needed.
- Crispy coating: The shrimp are coated in seasoned flour, egg, then a mixture of panko breadcrumbs and medium cornmeal. Panko gives you the crunch, while cornmeal adds extra texture and a subtle corn flavor, which works well with the corn salsa.
- For serving: Warm corn tortillas, charred corn salsa, garlic lime crema, fresh cilantro, and lime wedges finish the tacos.
Tips for Crispy Shrimp
- Pat the shrimp dry: Moisture inhibits a crisp coating. Pat the shrimp thoroughly with paper towels before starting the breading process.
- Don’t skip any part of the breading process: It can be tempting to dip the shrimp directly into the egg and breadcrumbs, but the flour gives the egg something to cling to. And the egg gives the breadcrumbs something to stick to.
- Press on the panko mixture: After dipping the shrimp in the egg, press them gently into the panko and cornmeal mixture. This helps the coating stick well instead of falling off in the skillet.
- Make sure the oil is hot: If the oil isn’t hot enough, the breading can absorb oil before it has a chance to crisp, and you’ll end up with a greasy mouthfeel to your shrimp. You want the shrimp to sizzle as soon as they hit the pan. They cook quickly, so be ready to turn them after a few minutes.
- Don’t overcrowd the skillet: Too many shrimp at once will lower the temperature of the oil and make it harder to get that crisp, golden crust. Give the shrimp some room.
- Serve them right away: Crispy shrimp are at their best straight from the skillet.
Instructions
Prepare the shrimp
Pat the shrimp dry with paper towels. Removing excess moisture helps the flour coating stick better.
If your shrimp are frozen, thaw them completely. I like to thaw them in a bowl of cold water, and it usually takes about 15-20 minutes. Make sure to dry them off well before starting.
Set up the breading station
Add the flour, smoked paprika, chili powder, garlic powder, salt, and black pepper to a shallow bowl. Stir to combine.
In a second bowl, whisk the egg.
In a third bowl, combine the panko breadcrumbs, cornmeal, dried parsley, chili powder, and salt.
Having everything ready before you start makes breading the shrimp much easier.
Bread the shrimp
Working with one shrimp at a time, coat it in the seasoned flour. Shake off the excess.
Dip the shrimp into the beaten egg, making sure it’s coated.
Transfer it to the panko mixture and press the coating gently onto the shrimp so it sticks.
Repeat with the remaining shrimp.
Try to keep one hand for the dry ingredients and one hand for the egg. Otherwise, you quickly end up with a hand coated in ingredients.
Shallow-fry the shrimp
Heat a thin layer of neutral cooking oil in a large skillet over medium to medium-high heat.
Once the oil is hot, add the breaded shrimp in a single layer. Don’t overcrowd the pan. Cook in batches if necessary.
Cook the shrimp until the coating is golden brown and crisp and the shrimp are cooked through, turning once so both sides brown evenly.
Transfer the cooked shrimp to a plate lined with paper towels or a wire rack.
Continue with the remaining shrimp.
Warm the tortillas
Warm the corn tortillas in a dry skillet for a few seconds per side, or use your preferred method like a quick 10 seconds in the microwave.
Keep them warm while you assemble the tacos.
Assemble the tacos
Add the crispy shrimp to the warm corn tortillas.
Top with charred corn salsa, garlic lime crema, fresh cilantro, and a squeeze of lime.
Serve immediately while the shrimp are at their crispiest.
Can I Use Frozen Shrimp?
Yes. Frozen shrimp work very well for this recipe. Thaw them completely before cooking, then pat them very dry with paper towels. I often use frozen shrimp because they’re convenient and easy to keep on hand. Just make sure the shrimp are raw, peeled, and deveined, or prepare them yourself before breading.
What Size Shrimp Should I Use?
I use 20/30 shrimp, which means there are approximately 20 to 30 shrimp per pound. They’re large enough to stuff a few into a taco. You can use another size, but the cooking time will change. Smaller shrimp will cook more quickly, while very large shrimp will need a little longer.
Can I Bake or Air Fry the Shrimp?
You can, but shallow-frying gives these shrimp the crispest coating. Baking or air frying can work, but the texture won’t be exactly the same.
If you do use an air fryer, arrange the shrimp in a single layer and avoid overcrowding the basket. I air-fry my buffalo shrimp and recommend spraying them with a bit of oil to get a good crunch. I use jumbo shrimp in that recipe and air-fry them for about 8 minutes at 400°F (200°C).
Storage
These tacos, like most tacos, are best served immediately, but leftover crispy shrimp can be refrigerated in an airtight container for up to 2 days.
Store the shrimp separately from the tortillas, salsa, and crema.
For the best texture, reheat the shrimp in an air fryer or oven rather than the microwave to help bring some of the crispness back.
What to Serve With Crispy Shrimp Tacos
I serve these crispy shrimp tacos with my charred corn salsa and garlic-lime crema. The charred corn adds sweetness and smoky flavor, while the creamy lime sauce adds acidity and richness.
For a big taco dinner, add Mexican rice, black beans, guacamole, or tortilla chips and salsa on the side.
FAQs
I like corn tortillas with these shrimp. Their slightly toasted corn flavor works especially well with the seasoned, crispy coating, which includes cornmeal, and the charred corn salsa.
More Taco Recipes
If you’ve made this Crispy Shrimp Tacos recipe or another recipe on Pipercooks, I’d love it if you’d leave a comment with a recipe rating. I want to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Crispy Shrimp Tacos Recipe
Ingredients
For the shrimp
- 1 lb shrimp peeled and deveined, I use Argentinian, 20/30
For the flour
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the egg
- 1 large egg whisked
For the breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons medium cornmeal
- 1 teaspoon dried parsley
- ½ teaspoon chili powder
- ¼ teaspoon salt
For cooking
- Neutral oil for shallow-frying
For serving
- 8 small corn tortillas
- Charred Corn Salsa
- Garlic Lime Crema
- Fresh cilantro
- Lime wedges
Instructions
- Pat the shrimp dry with paper towels.
- In a shallow bowl, combine the flour, smoked paprika, chili powder, garlic powder, salt, and black pepper.
- Add the egg to a second shallow bowl and whisk until smooth.
- In a third bowl, combine the panko breadcrumbs, cornmeal, dried parsley, chili powder, and salt.
- Coat each shrimp in the seasoned flour, shaking off the excess. Dip into the egg, then press into the panko-cornmeal mixture until evenly coated.
- Heat a thin layer of neutral oil in a skillet over medium to medium-high heat. When hot, add the shrimp in a single layer. Cook in batches if needed. Fry until golden brown and crisp, turning once, until the shrimp are cooked through, about 2-3 minutes per side.
- Transfer the shrimp to a paper towel-lined plate or wire rack.
- Warm the corn tortillas in a dry skillet for a few seconds per side or wrapped in a paper towel for about 10-15 seconds in the microwave.
- Add the crispy shrimp to the tortillas. Top with charred corn salsa, garlic lime crema, fresh cilantro, and lime juice.
- Serve immediately while the shrimp are hot and crispy.
Notes
- Shrimp: I use wild Argentinean shrimp, size 20/30. Other large shrimp can be used, but cooking time may vary.
- Cornmeal: Medium cornmeal gives the coating extra texture and a subtle corn flavor.
- Panko: Panko gives the crispiest coating. Regular breadcrumbs can be substituted, but they won’t have quite the same crunch.
- Shrimp is best when freshly cooked. Store any leftover cooked shrimp separately in an airtight container in the refrigerator for up to 2 days.
- For the best texture, reheat the shrimp in an air fryer or oven until hot and crisp. Avoid the microwave, which will soften the coating.
- Store the charred corn salsa and garlic lime crema separately in the refrigerator and assemble the tacos just before serving.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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