Crispy Shrimp Tacos

Name: Crispy Shrimp Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon freshly squeezed lime juice; 2 cloves garlic; 2 egg yolks; 1 cup vegetable oil; salt and pepper; oil; 1/2 cup all-purpose flour; 1 egg; 1 tablespoon milk; 1 3/4 cups Panko bread crumbs; 12 ounces Shrimp; 8 small corn or flour tortillas; desired toppings: avocado slices, pickled chiles, thinly sliced red onions, shredded cabbage, cilantro, lime wedges, etc

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Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4 servings
Calories
1111 kcal
Course
Main Course
Cuisine
Tex-Mex

Crispy Shrimp Tacos

Heidi Pena

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Crispy fried shrimp are combined with your favorite taco toppings and a homemade mayonnaise in these Crispy Shrimp Tacos that are perfect for Taco Tuesday.

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Ingredients

Servings

Mayo

1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lime juice
2 cloves garlic minced
2 egg yolks
1 cup vegetable oil
salt and pepper

Crispy Shrimp

oil for frying
1/2 cup all-purpose flour
1 egg
1 tablespoon milk
1 3/4 cups Panko bread crumbs
12 ounces Shrimp peeled and deveined (tails removed, if desired)

Tacos

8 small corn or flour tortillas
desired toppings: avocado slices, pickled chiles, thinly sliced red onions, shredded cabbage, cilantro, lime wedges, etc.

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Instructions

Make the mayo:

In a blender, combine the mustard, lime juice, garlic, and egg yolks. Pulse to combine. With the blender on low to medium low, start streaming in the oil. Continue to blend until thickened. Season to taste with salt and pepper,

Make the shrimp:

Pour about an inch of oil into a large skillet or pan. (I like to use a cast iron skillet.) Heat over medium heat until the oil shimmers.
Place the flour in a shallow bowl. In another bowl, whisk the egg lightly with the milk. Place the panko in a third bowl. Coat the shrimp in the flour, then in the egg mixture, and then into the panko, coating completely. Place the shrimp in the hot oil and fry until golden brown, about a minute on each side. Transfer to a paper towel lined plate.

Assemble the tacos:

Place 2-3 shrimp down the center of each tortilla. Top with your desired toppings, then drizzle with the homemade mayo. Serve immediately.

Notes

adapted from Tex-Mex From Scratch
This recipe does use raw egg yolks. If you do not want to use raw eggs or have a weakened immune system, you can use store bought mayonnaise. I would thin it out slightly with milk or water to make is a good consistency for drizzling.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is figured using flour tortillas. The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change. The toppings (avocado, chiles, onions, etc) have not been included.

Nutrition Information

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Serving 2tacos Calories 1111kcal (56%) Carbohydrates 77g (26%) Protein 24g (48%) Fat 80g (123%) Saturated Fat 12g (60%) Polyunsaturated Fat 65g Trans Fat 0g Cholesterol 160mg (53%) Sodium 971mg (40%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1111 kcal

% Daily Value*

Serving	2tacos
Calories	1111kcal	56%
Carbohydrates	77g	26%
Protein	24g	48%
Fat	80g	123%
Saturated Fat	12g	60%
Polyunsaturated Fat	65g	382%
Trans Fat	0g	0%
Cholesterol	160mg	53%
Sodium	971mg	40%
Fiber	1g	4%
Sugar	1g	2%