The Chef

Restaurants

Meals

Drinks

Restaurants›Newick's Lobster House›Shrimp Tacos Recipe

Shrimp Tacos Recipe

Name: Newick's Lobster Houses Shrimp Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.375 lb raw shrimp, peeled and deveined (medium, 21-25 count); 0.5 cups all-purpose flour; 0.25 cups cornstarch; 0.5 cups panko breadcrumbs; 1 each large egg; 0.25 cups buttermilk; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups neutral frying oil (vegetable, canola, or peanut); 2 each small corn or flour tortillas (6-inch); 0.5 cups shredded green cabbage; 1 tbsp fresh cilantro, chopped; 1 each lime wedges; 1 tbsp pickled jalapeños (optional); 2 tbs mayonnaise; 1 tbs sour cream or Greek yogurt; 1 tsp hot sauce (e.g., sriracha); 1 tsp lime juice; 0.5 tsp honey or sugar; 0.125 tsp salt; 4 oz frozen shoestring or crinkle fries; 0.25 tsp salt

Inspired by Newick's Lobster House

Time35m

Serves1

6oz portion of Fried shrimp with fries.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp and Breading

3/8 lb raw shrimp, peeled and deveined (medium, 21-25 count)

1/2 cups 00 bread flour

1/4 cups Cornstarch

1/2 cups Panko breadcrumbs

1 each large egg

1/4 cups Buttermilk

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Frying Oil

1 cups neutral frying oil (vegetable, canola, or peanut)

Taco Assembly

2 each small corn or flour tortillas (6-inch)

1/2 cups shredded green cabbage

1 tbsp Fresh cilantro, chopped

1 each Lime wedges

1 tbsp pickled jalapeños (optional)

Sauce

2 tbs Mayonnaise

1 tbs sour cream or Greek yogurt

1 tsp hot sauce (e.g., sriracha)

1 tsp ReaLime juice

1/2 tsp honey or sugar

1/8 tsp Celtic sea salt

Fries

4 oz frozen shoestring or crinkle fries

1/4 tsp Celtic sea salt

Method

Shrimp and Breading

Prepare shrimp

Pat shrimp dry with paper towels. If shrimp are larger than medium, cut into uniform pieces so each will fit well in a taco. Season shrimp lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Set up breading stations

In one shallow bowl whisk together flour, cornstarch, smoked paprika, garlic powder, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. In a second bowl whisk egg and buttermilk until combined. In a third bowl place panko breadcrumbs.

Bread the shrimp

Working one at a time, dredge each shrimp in the seasoned flour mixture, shake off excess, dip into the egg-buttermilk, then press into panko to coat evenly. Place breaded shrimp on a wire rack while you heat the oil.

Frying Oil

Heat oil

Pour 1 cup neutral oil into a medium skillet or shallow pot so oil depth is about 3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and rises immediately. Maintain temperature between 325–350°F while frying.

Fry shrimp

Fry shrimp in a single layer in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer shrimp to a paper-towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F) if needed.

Fries

Cook fries

Cook frozen fries according to package instructions (bake or fry). For oven: preheat to 425°F (220°C) and bake fries on a sheet for 12–18 minutes, turning once, until crisp. For deep or shallow fry: cook until golden and crisp, 3–5 minutes. Season with 1/4 tsp salt immediately after cooking.

Sauce

Make sauce

Whisk together mayonnaise, sour cream (or yogurt), hot sauce, lime juice, honey, and 1/8 tsp salt until smooth and tasting balanced. Adjust hot sauce or honey to your preferred heat/sweetness.

Taco Assembly

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 15–30 seconds per side or wrap in foil and heat in a 300°F oven for 5–8 minutes.

Assemble tacos

Place shredded cabbage on each warmed tortilla (about 1/4 cup per taco). Top with 3–4 fried shrimp (for this 6 oz portion total), drizzle with the prepared sauce (about 1 tablespoon per taco), sprinkle chopped cilantro and pickled jalapeños if using. Serve with a lime wedge on the side to squeeze over the tacos.

Plate with fries

Arrange cooked fries alongside the tacos and serve immediately while shrimp and fries are hot and crisp.