Crispy fried shrimp are combined with your favorite taco toppings and a homemade mayonnaise in these Crispy Shrimp Tacos that are perfect for Taco Tuesday.
Give your shrimp a bit of a Tex-Mex twist with these crispy shrimp tacos! Or for more ideas, try these Shrimp Fajitas or these Shrimp Tostadas.
Crispy Shrimp Tacos
To say my love of Mexican and Tex-Mex food runs deep is an understatement.
You all know by now that I’m a taco addict. And I have done shrimp tacos before, but not a fried shrimp taco. And it was time to change that.
These tacos were so good. Amazing. Don’t be afraid of frying the shrimp – it is super, super easy and they are done in a flash. In fact, this whole recipe came together pretty quickly. We gobbled up every bite of these babies!
Ingredients
For the Mayonnaise:
Homemade mayonnaise is really good. But it does have raw egg yolks in it. If you want to skip the raw egg yolks, you can use store bought mayonnaise thinned out a bit with some water or milk. Or you can use another sauce.
- Dijon Mustard: I definitely prefer the flavor of Dijon, but you could swap in your favorite mustard.
- Lime Juice: The lime juice is not only important for acidity, but it will actually change the structure of the egg yolks, allowing them to thicken up and lighten up.
- Garlic: This is for flavor.
- Egg Yolks: You just need 2 yolks from large eggs.
- Oil: I prefer to use a neutral oil, like vegetable oil, but you could also use olive oil. Just be aware that it will alter the flavor.
- Salt and Pepper: Make sure to season well with salt and pepper.
For the Shrimp:
- Oil: I like to use a neutral oil, like vegetable or peanut.
- Flour: This will coat the shrimp.
- Egg: The egg is what makes the breadcrumbs stick to the shrimp.
- Milk: This will just thin out the egg a little bit.
- Panko Bread Crumbs: Panko bread crumbs are bigger than traditional breadcrumbs, giving you a crispier texture. You could use regular breadcrumbs, but the final product will be a little different.
- Shrimp: For ease, buy shrimp that has been shelled and deveined. I also think it’s easier to eat if you remove the tails before frying.
For the Tacos:
- Tortillas: You can use either corn or flour tortillas.
- Toppings: Get creative here! My favorite toppings for these tacos are avocados, pickled chiles, red onions, cabbage, and cilantro.
How to Make Crispy Shrimp Tacos
- Make the mayonnaise by combining the mustard, lime juice, garlic, and egg yolks in a blender. Pulse to combine them, then start streaming in the oil. Once blended and thickened, season to taste with salt and pepper.
- Heat the oil in a skillet. While the oil is heating up, place the flour in a shallow bowl, the egg and the milk in another bowl, and the panko in a third bowl. Dip the shrimp in the flour, then the egg, then finally the panko, making sure to coat the shrimp. Fry in the hot oil until crispy.
- Assemble the tacos by adding a few shrimp to each tortilla, then top with your desired toppings. Drizzle the homemade mayonnaise over the top.
More Taco Recipes
If you love taco night as much as we do, you’ll want to try some of these other favorite taco recipes, as well.
Buffalo Chicken Tacos
Brisket Tacos
Baja Fish Tacos
Fried Fish Tacos
Buffalo Beef Tacos
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Crispy Shrimp Tacos
Ingredients
Mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lime juice
- 2 cloves garlic minced
- 2 egg yolks
- 1 cup vegetable oil
- salt and pepper
Crispy Shrimp
- oil for frying
- 1/2 cup all-purpose flour
- 1 egg
- 1 tablespoon milk
- 1 3/4 cups panko bread crumbs
- 12 ounces shrimp peeled and deveined (tails removed, if desired)
Tacos
- 8 small corn or flour tortillas
- desired toppings: avocado slices, pickled chiles, thinly sliced red onions, shredded cabbage, cilantro, lime wedges, etc.
Instructions
Make the mayo:
- In a blender, combine the mustard, lime juice, garlic, and egg yolks. Pulse to combine. With the blender on low to medium low, start streaming in the oil. Continue to blend until thickened. Season to taste with salt and pepper,1 tablespoon Dijon mustard, 1 tablespoon freshly squeezed lime juice, 2 cloves garlic, 2 egg yolks, 1 cup vegetable oil, salt and pepper
Make the shrimp:
- Pour about an inch of oil into a large skillet or pan. (I like to use a cast iron skillet.) Heat over medium heat until the oil shimmers.oil
- Place the flour in a shallow bowl. In another bowl, whisk the egg lightly with the milk. Place the panko in a third bowl. Coat the shrimp in the flour, then in the egg mixture, and then into the panko, coating completely. Place the shrimp in the hot oil and fry until golden brown, about a minute on each side. Transfer to a paper towel lined plate.1/2 cup all-purpose flour, 1 egg, 1 tablespoon milk, 1 3/4 cups panko bread crumbs, 12 ounces shrimp
Assemble the tacos:
- Place 2-3 shrimp down the center of each tortilla. Top with your desired toppings, then drizzle with the homemade mayo. Serve immediately.8 small corn or flour tortillas, desired toppings: avocado slices, pickled chiles, thinly sliced red onions, shredded cabbage, cilantro, lime wedges, etc.
Nancy Long says
I used to read cookbooks like they were novels and owned approximately 500; alas due to a move and lack of space have had to let go of most of them. It’s almost like losing your BF.
Joanne Bruno says
How could someone not like Mexican food?! Crazies. I adore it and am pretty much salivating over these tacos!
Liz says
Thank you for the nice recipe. All your recipes are so nice. Have a great weekend!