Firecracker Shrimp Tacos
Spice up taco night with these irresistible Firecracker Shrimp Tacos! Featuring tender, crispy shrimp coated in a spiced flour mixture and fried to golden perfection, this recipe delivers bold flavors with every bite. The star of the dish is the creamy firecracker sauce, a zesty blend of mayonnaise, sweet chili sauce, sriracha, and lime juice that adds just the right amount of heat and tang. Paired with a refreshing cabbage-carrot-cilantro slaw and wrapped in warm corn tortillas, these tacos are a perfect harmony of crunchy, creamy, and spicy goodness. Ready in just 35 minutes, they’re ideal for busy weeknights or festive gatherings. Don’t forget a squeeze of fresh lime for a citrusy finish that will take these tacos over the top! Perfect for fans of spicy tacos, crispy shrimp recipes, and vibrant Tex-Mex flavors, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined, medium size)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Salt
- 2 cups Vegetable oil (for frying)
- 0.25 cup Mayonnaise
- 0.25 cup Sweet chili sauce
- 2 tbsp Sriracha
- 1 tbsp Lime juice
- 2 cups Shredded cabbage (green)
- 0.5 cup Shredded carrots
- 0.25 cup Cilantro (chopped)
- 8 pieces Corn tortillas
- 1 whole Lime wedges (for serving)
Instructions
In a bowl, combine the buttermilk and shrimp. Let the shrimp soak while you prepare the other ingredients.
In a shallow dish, mix the flour, cornstarch, cayenne pepper, garlic powder, and salt.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat (oil should reach 350°F).
Remove shrimp from the buttermilk and dredge in the flour mixture, coating each shrimp thoroughly. Shake off any excess flour.
Fry the shrimp in batches for about 2-3 minutes per side until golden and crispy. Remove and drain on a paper towel-lined plate.
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice to create the firecracker sauce.
In another bowl, toss the shredded cabbage, carrots, and cilantro to create the slaw.
Warm the corn tortillas in a skillet or microwave until pliable.
Assemble the tacos: Place a handful of slaw on each tortilla, top with a few shrimp, and drizzle with firecracker sauce.
Serve immediately with lime wedges on the side for an extra burst of citrus.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 14.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
