Crispy Shrimp Tacos
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
1111 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Crispy Shrimp Tacos
Report
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.
Share:
Ingredients
Mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice freshly squeezed
- 2 cloves garlic minced
- 2 egg yolk
- 1 cup vegetable oil
- salt
- black pepper
Crispy Shrimp
- neutral cooking oil for frying, generic cooking oil
- 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 corn tortilla small
- 8 flour tortilla small
- avocado desired toppings; avocado slices, thinly sliced, shredded, wedges
- pickled chiles
- red onion
- cabbage
- cilantro
- lime
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
