Bump N' Run Shrimp Tacos Recipe

warm tortillas

Wrap tortillas in a damp paper towel and microwave 30–45 seconds or heat in a dry skillet 20–30 seconds per side until pliable. Keep wrapped to stay warm.

assemble tacos

Divide shredded lettuce evenly across the warmed tortillas (about 1/4 cup per taco). Place two panko fried shrimp on each tortilla, drizzle with sriracha mayo and a little extra Sriracha, sprinkle with grated Parmesan, and finish with chopped cilantro and green onions if using. Serve with lime wedges.

prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 1/4 tsp salt and 1/8 tsp pepper.

set up breading station

In one shallow bowl combine flour, cornmeal (if using), garlic powder, smoked paprika, remaining salt and pepper. In a second bowl whisk eggs with milk. In a third shallow bowl place the panko breadcrumbs.

bread the shrimp

One at a time, dredge shrimp in the flour mixture, shaking off excess; dip into the egg mixture, then press into panko so shrimp are evenly coated. Place breaded shrimp on a tray and repeat with remaining shrimp.

heat oil

In a large skillet, pour oil to a depth of about 1/4 inch and heat over medium-high until it reaches 350°F (tested with a thermometer) or a breadcrumb sizzles immediately when dropped in.

fry shrimp

Working in a single layer and not overcrowding the pan, fry shrimp 1.5–2 minutes per side until golden brown and cooked through. Use a slotted spoon or tongs to transfer shrimp to a paper-towel-lined plate to drain. If needed, keep warm in a 200°F oven while finishing remaining batches.

season after frying

Lightly season fried shrimp with a pinch of salt immediately after draining to enhance flavor.

make sriracha mayo

In a small bowl whisk together mayonnaise, Sriracha, honey, lemon juice and soy sauce until smooth. Taste and adjust heat or sweetness: add more Sriracha for spice or more honey for balance. If too thick, whisk in up to 1 tsp water to reach a drizzle-able consistency.

finish drizzle

Transfer half the sauce to a squeeze bottle or spoon for drizzling over assembled tacos and reserve half for serving on the side.