Crispy Shrimp Taco Recipe
Gulf Shrimp, Mango Slaw, Salsa Taquera, Corn Tortilla
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.
Crispy Shrimp Taco Ingredients
Method
Crispy Shrimp Taco Directions
- 1
Prepare the Mango Slaw
In a large bowl, combine the shredded cabbage, diced mango, grated carrot, lime juice, cilantro, and salt. Toss well to mix and set aside to let the flavors meld.
- 2
Prepare the Shrimp
In a bowl, mix the corn flour with cold water until smooth. Dip each shrimp into the batter, ensuring they are well-coated.
- 3
Fry the Shrimp
Heat the coconut oil in a deep skillet over medium-high heat. Once hot, carefully add the battered shrimp and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 5
Assemble the Tacos
To assemble, place a few crispy shrimp on each tortilla, top with mango slaw, and drizzle with Salsa Taquera. Serve immediately.