Crispy Shrimp Tacos with Easy Zesty Slaw

A quick and easy recipe that packs a punch of flavor, these crispy shrimp tacos with easy zesty slaw are perfect for any occasion, whether it’s a cozy dinner or a fun gathering with friends.

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Prep Time 10

Cook Time 15

Total Time 25

Course: Dinner, Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Crispy Shrimp

1 lb large shrimp peeled and deveined
1 cup all-purpose flour
1 cup cornmeal
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper optional

For the Easy Zesty Slaw

2 cups shredded cabbage
1 cup shredded carrots
1/4 cup mayonnaise
2 tbsp lime juice
1 tbsp apple cider vinegar
1 tsp sugar

For Serving

corn or flour tortillas for serving
vegetable oil for frying

Equipment

Large Skillet
Mixing Bowl

Method

Step 1: In a bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This mixture is your crispy coating.
Step 2: Dip each shrimp into the beaten eggs, then coat with the flour mixture, pressing gently to adhere. This step is essential for that crunch!
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
Step 4: In a separate bowl, mix together the shredded cabbage, shredded carrots, mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper to make the slaw. Adjust seasoning as desired; taste is everything!
Step 5: To assemble the tacos, place a few crispy shrimp on each tortilla and top with the zesty slaw. Serve immediately and enjoy!

Notes

Store the crispy shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best crispiness. Keep the slaw in a separate container in the fridge for up to 3 days.