Published January 26, 2021 • Last Updated May 17, 2023
Crispy shrimp tacos topped with mixed greens, tomatoes, and fresh cilantro. Drizzle these tacos with the best sweet chili sauce and a tinge of fresh lime juice. Quick, easy, and delicious.
Jump to RecipeMaking the Shrimp Tacos
To make these shrimp tacos, first start by making the sauce by combining the mayonnaise, sweet chili sauce, and honey. Whisk together and set aside for later.
For the shrimp, thaw the frozen cooked shrimp in a colander in the sink. Run cold water over shrimp. Set aside.
In a medium bowl, whisk together milk, flour, cornstarch, egg and sweet chili sauce. Add kosher salt and ground pepper, to taste.
Next setup your dredging station for the shrimp. On a plate, add Panko breadcrumbs and prepare another plate to place the shrimp on. Before dredging, take a paper towel to pat your shrimp dry. Working one at a time, dip shrimp in milk mixture. Then dredge in Panko breadcrumbs and press to coat to the shrimp. Plate on empty plate.
Work in batches, add shrimp to skillet and cook until golden and crispy. Cook on each side for 2-3 minutes. Transfer to a plate.
Serve with corn tortillas, mixed greens, red cabbage and tomatoes. Drizzle with sweet chili sauce mixture. Garnish with fresh cilantro. Squeeze fresh lime over shrimp for added flavor.
Yes, it’s that simple!
Once you eat one or two of these tacos, you will want to eat at least four or six. The sweet chili sauce brings all the flavors together. Add a fresh squeeze of lime to add more flavor.
They are easy to make and come together in less than 30 minutes. No deep frying here. Tasty, healthy, and delicious. Make these for your next taco night! Taco Tuesday, for the win!
Recipe Tips:
- After you thaw out the frozen shrimp, it’s important to pat them dry before dredging. This allows the coating to stay on the shrimp better and not fall off.
- Squeeze some fresh lime juice over the top for some extra layer of flavor.
- Leftovers can be stored in the refrigerator for 2-3 days. Do not freeze.
Other Taco Recipes
If you’re a fan of zucchini, try out some of these recipes.
Questions? Leave me a comment below. If you make this recipe, tag me @the.design.foodie on Instagram or @thedesignfoodieashlee on Facebook! Happy cooking!
Easy Crispy Shrimp Tacos
Ingredients
For Sauce:
- 1/4 cup mayonnaise
- 2 Tbsp sweet chili sauce
- 1 Tbsp honey
For Shrimp:
- 1/2 cup vegetable oil, or more, as needed, for frying
- 1 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 Tbsp sweet chili sauce* *1 Tbsp hot sauce (if you want spicy flavor)
- Kosher salt and ground pepper, to taste
- 1 lb frozen cooked shrimp, deveined, tail-off
- 1 cup Panko breadcrumbs
- 6-8 corn tortillas
For Toppings:
- mixed greens, shredded
- red cabbage, shredded
- Roma tomatoes, chopped
- fresh cilantro leaves, chopped
- fresh lime wedges, for serving
Instructions
For Sauce:
- In a small bowl, combine mayonnaise, sweet chili sauce, and honey. Whisk together. Set aside.
For Shrimp:
- Thaw frozen cooked shrimp in colander in sink. Run cold water over shrimp and thaw, about 3-5 minutes. Transfer to a plate and pat shrimp dry with a paper towel.
- In a large skillet, heat vegetable oil over medium-high heat.
- In a medium bowl, whisk together milk, flour, cornstarch, egg, and sweet chili sauce. Season with kosher salt and ground pepper, to taste.
- Set up dredging station. On a plate, add Panko breadcrumbs. Prepare another plate to place shrimp on.
- Working one at a time, dip shrimp in milk mixture. Then dredge in Panko breadcrumbs, pressing to coat with fingers. Place coated shrimp on empty plate.
- Working in batches, add shrimp to skillet. Cook until golden and crisp on each side, about 2-3 minutes. Transfer to a plate.
For Toppings:
- Serve with corn tortillas, mixed greens, red cabbage and tomatoes. Drizzle with sweet chili sauce mixture. Garnish with fresh cilantro. Squeeze fresh lime over shrimp for added flavor.
Notes
- Tortilla chips
- Fresh salsa or guacamole
