Savor the Crunch: Crispy Shrimp Tacos with Garlic Lime Sauce
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Learn how to make delicious Crispy Shrimp Tacos with Garlic Lime Sauce. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
2 eggs, beaten
1 cup panko breadcrumbs
Vegetable oil for frying
8 small corn tortillas
1/2 cup mayonnaise
2 tablespoons lime juice
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
Sliced avocado, for serving
Sliced red cabbage, for serving
Instructions
In a medium bowl, combine the flour, smoked paprika, garlic powder, cumin, salt, and pepper. This spice mix is a little nod to my abuela’s kitchen, where spices were always intuitively combined.
Set up a breading station with three shallow dishes: one with the seasoned flour, one with the beaten eggs, and one with panko breadcrumbs.
Coat each shrimp in the flour mixture, then dip into the eggs, and finally coat with panko breadcrumbs. This triple-coating ensures ultimate crispiness — a technique I learned from many a family fry-up.
In a large skillet, heat about half an inch of vegetable oil over medium-high heat. You’ll know it’s ready when a breadcrumb dropped in sizzles immediately.
Fry the shrimp in batches for 2-3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
For the garlic lime sauce, whisk together mayonnaise, lime juice, minced garlic, and cilantro in a small bowl. Adjust seasoning with salt and pepper to taste. This sauce is a tribute to my love for citrusy, tangy flavors that brighten up any dish.
Warm the corn tortillas in a dry skillet or over an open flame for about 30 seconds on each side.
Assemble the tacos by placing a few shrimp in each tortilla, drizzling with garlic lime sauce, and topping with sliced avocado and red cabbage for crunch.
