Crispy Shrimp Tacos Recipe

Tacos filled with shrimp and a corn and tomato salsa, on a white platter with garlic lime crema and lime wedges.

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Crispy Shrimp Tacos Recipe

Crispy Shrimp Tacos with panko and cornmeal are shallow-fried until golden and crunchy, then served in warm corn tortillas with charred corn salsa, garlic lime crema, cilantro, and lime.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: Mexican Inspired

Servings:

Calories: 179kcal

Author: Jacqueline Piper

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.

Storage

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.

Nutrition