Easy Crispy Shrimp Tacos
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.
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
Suggested Sides:
- Tortilla chips
- Fresh salsa or guacamole