Print

Crispy Shrimp Tacos Recipe with Easy Zesty Cilantro Lime Slaw

crispy shrimp tacos - featured image
Print Recipe

A quick and satisfying crispy shrimp taco recipe featuring a golden, flaky shrimp coating with a tangy, zesty cilantro lime slaw. Perfect for casual gatherings and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (tail-on optional for presentation)
  • 1 cup (120g) cornflakes or panko crumbs, crushed
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Vegetable oil, for frying (can substitute with avocado oil)
  • 3 cups (about 200g) shredded green cabbage (mix of green and purple cabbage optional)
  • ½ cup (75g) shredded carrots
  • ¼ cup (15g) fresh cilantro leaves, roughly chopped
  • Juice of 2 limes (about 3 tablespoons / 45ml)
  • 2 tablespoons mayonnaise (use vegan mayo for dairy-free)
  • 1 teaspoon honey or agave (optional)
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 8 small corn or flour tortillas
  • Optional garnishes: sliced avocado, pickled jalapeños, extra lime wedges

Instructions

  1. Prepare the Slaw (10 minutes): In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. In a smaller bowl, whisk together lime juice, mayonnaise, honey (if using), cumin, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss well to coat evenly. Set aside in the fridge to let flavors meld while you prepare the shrimp.
  2. Prep the Shrimp (10 minutes): Pat the shrimp dry with paper towels. Mix flour, smoked paprika, garlic powder, salt, and pepper in a shallow bowl. Place beaten eggs in another bowl. Crush cornflakes or prepare panko in a third bowl.
  3. Coat the Shrimp (5 minutes): Dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally press into crushed cornflakes or panko. Ensure each shrimp is fully coated on all sides.
  4. Cook the Shrimp (8-10 minutes): Heat about ¼ inch (6mm) of vegetable oil in a skillet over medium-high heat. Fry shrimp in batches, about 2-3 minutes per side, until golden brown and cooked through. Remove shrimp with tongs and drain on paper towels.
  5. Warm the Tortillas (2-3 minutes): Heat tortillas in a dry skillet or wrapped in foil in a warm oven until pliable and slightly toasted.
  6. Assemble the Tacos (5 minutes): Spoon a generous amount of zesty cilantro lime slaw onto each tortilla, top with 3–4 crispy shrimp, and add optional garnishes like sliced avocado or pickled jalapeños. Serve immediately with lime wedges on the side.

Notes

Pat shrimp dry before coating to ensure crispiness. Fry in small batches to maintain oil temperature and avoid sogginess. Use crushed cornflakes for a lighter crunch or panko as an alternative. Slaw tastes better after resting 30 minutes to an hour. For a lighter version, bake shrimp at 425°F (220°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: crispy shrimp tacos, cilantro lime slaw, shrimp tacos recipe, easy shrimp tacos, cornflake shrimp, zesty slaw, quick tacos, seafood tacos

Find it online: https://novanosh.com/crispy-shrimp-tacos-recipe-with-easy-zesty-cilantro-lime-slaw/