High Protein Fried Shrimp Tacos
Get ready to elevate your taco night with these irresistible High Protein Fried Shrimp Tacos! Packed with flavor and a protein-rich twist, this recipe combines golden, crispy shrimp coated with protein powder and panko breadcrumbs, a zesty lime-cilantro slaw, and a creamy avocado-jalapeño sauce that brings the perfect kick. These tacos offer a nutritious spin on a classic favorite, featuring Greek yogurt and egg whites for a healthy boost and bold spices like cumin and chili powder for a vibrant taste. Served on warm corn tortillas and topped with fresh cilantro, they’re ideal for anyone looking for a satisfying meal loaded with texture and flavor. Perfect for quick weeknight dinners or gatherings, these shrimp tacos will impress your taste buds and your nutritional goals alike!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 2 cups red cabbage, shredded
- 0.25 cup fresh cilantro, chopped
- 0.5 cup Greek yogurt
- 1 avocado
- 1 teaspoon honey
- 1 jalapeño, seeded and chopped
- 0.5 teaspoon onion powder
- 3 egg whites
- 1 scoop protein powder
- 1 cup panko breadcrumbs
Instructions
Start by marinating the shrimp. In a large bowl, combine olive oil, lime juice, garlic powder, chili powder, cumin, salt, and black pepper. Add the shrimp, tossing well to coat. Let marinate for 15 minutes.
Meanwhile, prepare the slaw. In a medium-sized bowl, mix the shredded cabbage, cilantro, Greek yogurt, juice of 1 lime, and honey. Stir well to combine, then refrigerate until ready to serve.
Prepare the avocado sauce by blending the flesh of one avocado with the jalapeño, Greek yogurt, and onion powder. Blend until smooth and set aside.
Heat a large pan over medium heat with a splash of oil. In a separate bowl, whisk the egg whites until slightly frothy. Place the protein powder and panko breadcrumbs in separate shallow dishes.
Dip each marinated shrimp first in the protein powder, then in the egg whites, and finally in the panko breadcrumbs, ensuring a good coating.
Fry the shrimp in the heated pan until golden brown and cooked through, about 2-3 minutes per side. Remove shrimp and let drain on a paper towel-lined plate.
Warm the corn tortillas in a dry skillet over medium heat or in a microwave until pliable.
Assemble the tacos by placing a generous spoonful of the spicy slaw in each tortilla, followed by 3-4 fried shrimp. Drizzle with the avocado sauce.
Serve immediately with lime wedges and extra cilantro if desired.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 25.5 g | ||
| Protein | 189.5 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 992 mg | 76% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3729 mg | 79% | |
*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.
