Gluten-Free Fried Shrimp Tacos
Indulge in the ultimate taco night experience with these Gluten-Free Fried Shrimp Tacos, a crispy, flavorful, and satisfying dish that’s perfect for seafood lovers and gluten-free eaters alike. Succulent shrimp are coated in a light and airy, gluten-free batter made with club soda for the perfect crunch, then nestled in warm corn tortillas. These tacos are topped with a refreshing cabbage and cilantro slaw and drizzled with a zesty homemade sriracha lime crema that strikes the ideal balance between tangy and spicy. Ready in just 35 minutes, this recipe is perfect for an easy yet elevated weeknight meal or a fun weekend gathering. Serve with extra lime wedges and your favorite side dishes for a taco feast that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup gluten-free all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup club soda, cold
- 3 cups vegetable oil, for frying
- 2 cups shredded cabbage
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 0.5 cup mayonnaise
- 1 tablespoon sriracha sauce
- 0.5 teaspoon garlic powder
Instructions
In a medium mixing bowl, combine the gluten-free all-purpose flour, cornstarch, baking powder, salt, and black pepper.
Gradually add the cold club soda to the dry ingredients, whisking until you have a smooth batter. Set aside.
Heat the vegetable oil in a deep-frying pan or pot over medium-high heat to 350°F (175°C).
Pat dry the shrimp with paper towels to remove excess moisture and dredge them lightly in some additional gluten-free flour to help the batter adhere.
Dip each shrimp into the prepared batter, ensuring they are fully coated. Carefully lower the shrimp into the hot oil. Fry in batches to avoid crowding, cooking each batch for 2-3 minutes or until golden brown and crispy.
Remove the shrimp with a slotted spoon and drain on paper towels.
In a small mixing bowl, combine mayonnaise, sriracha sauce, lime juice, and garlic powder to make the spicy crema. Set aside.
To prepare the slaw, toss the shredded cabbage and cilantro with a squeeze of lime juice in a separate bowl.
Heat the corn tortillas on a skillet or directly over a gas flame for about 20 seconds on each side until warm.
Assemble the tacos by placing a few fried shrimp in each tortilla, topping with a generous amount of slaw, and drizzling with the spicy crema. Serve immediately.
Nutrition Facts
Calories |
9041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 810.7 g | 1039% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 4093 mg | 178% | |
| Total Carbohydrate | 339.0 g | 123% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 12.2 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2239 mg | 48% | |
*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.
