Fried Shrimp Tacos
Dive into the irresistible world of fried shrimp tacos, where crispy, golden shrimp meet vibrant, tangy toppings for a flavor-packed feast. Perfectly coated in a light, airy batter made with sparkling water and a kick of cayenne, each shrimp is fried to crunchy perfection. These tacos are served on warm corn tortillas, layered with shredded cabbage and drizzled with a zesty lime crema for a fresh, creamy finish. Garnished with chopped cilantro and paired with extra lime wedges, this dish is a quick, crowd-pleasing meal that combines texture, spice, and zest in every bite. Whether you’re hosting taco night or craving coastal comfort food, these fried shrimp tacos are ready in just 30 minutes, making them a must-try for any seafood lover.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 1 cup cold sparkling water
- 3 cups vegetable oil, for frying
- 8 pieces small corn tortillas
- 2 cups shredded cabbage
- 1 whole lime
- 0.5 cup sour cream
- 0.25 cup cilantro, chopped
- 4 pieces extra lime wedges
Instructions
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper.
Gradually whisk in the cold sparkling water until the batter is smooth and thick but pourable. Set aside.
Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
Pat the shrimp dry with paper towels. Coat each shrimp with the prepared batter, allowing any excess to drip off.
Fry the shrimp in the hot oil in batches, making sure not to overcrowd the pan, until they are golden brown and cooked through, about 2-3 minutes per batch.
Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
Warm the corn tortillas in a dry skillet over medium heat or by wrapping them in foil and placing in a 300°F (150°C) oven for about 5 minutes.
In a small bowl, mix the sour cream with the juice of half a lime. Season with salt to taste and set aside.
To assemble the tacos, place some shredded cabbage on each tortilla, top with a few fried shrimp, drizzle with lime crema, and sprinkle with chopped cilantro.
Serve immediately with extra lime wedges on the side.
Nutrition Facts
Calories |
7926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 740.2 g | 949% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 15.8 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2181 mg | 46% | |
*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.
