Crunchy Shrimp Taco (2) Recipe
Make Crunchy Shrimp Taco (2) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taco Filling
Taco Assembly
Method
Prepare the Shrimp
- 1
Clean the Shrimp
Rinse the shrimp under cold water. Remove shells and devein if necessary. Pat dry with paper towels.
- 2
Season the Shrimp
In a bowl, combine cornstarch, salt, black pepper, paprika, and garlic powder. Toss the shrimp in this mixture until evenly coated.
- 3
Prepare Eggs and Breadcrumbs
In a separate bowl, beat the eggs. In another bowl, place the panko breadcrumbs.
- 4
Bread the Shrimp
Dip each seasoned shrimp into the egg, then coat in panko breadcrumbs, pressing gently to adhere.
Cook the Shrimp
- 5
Heat Oil
In a large skillet, heat about 1/2 inch of oil over medium-high heat until shimmering.
- 6
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches. Fry for 2-3 minutes on each side, or until golden brown and crispy. Drain on paper towels.
Assemble the Tacos
- 7
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.
- 8
Prepare the Cabbage
Shred the cabbage finely and set aside.
- 9
Slice the Avocado
Cut the avocado in half, remove the pit, and slice it thinly.
- 10
Assemble the Tacos
On each tortilla, layer the fried shrimp, shredded cabbage, avocado slices, a squeeze of lime, fresh cilantro, a dollop of sour cream, and a drizzle of hot sauce.