Soy-Free Fried Shrimp Tacos
Dive into a flavor-packed fiesta with these Soy-Free Fried Shrimp Tacos, the perfect blend of crispy, golden shrimp and vibrant, fresh toppings. This recipe replaces traditional soy sauce-based marinades with a buttermilk batter and a bold seasoning mix of smoked paprika, garlic powder, and cumin, ensuring every bite is gluten-friendly and soy-free. Served on warm corn tortillas and topped with shredded cabbage, red onion, creamy avocado, and zesty cilantro, these tacos strike the ideal balance between indulgent crunch and refreshing brightness. Ready in under 40 minutes, they make a quick, crowd-pleasing meal perfect for weeknight dinners or casual gatherings. Garnish with lime wedges for a tangy kick and enjoy a taco night masterpiece!
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Recipe Information
Ingredients
- 12 Large shrimp, peeled and deveined
- 8 Corn tortillas
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Buttermilk
- 2 cups Vegetable oil for frying
- 1 Lime, cut into wedges
- 2 cups Cabbage, shredded
- 0.5 Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado, sliced
- 1 pinch Salt
- 1 pinch Pepper
Instructions
In a large bowl, combine the flour, cornstarch, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix well to combine.
In another bowl, pour the buttermilk and set it aside.
Pat the shrimp dry with paper towels. Dip each shrimp into the buttermilk, allowing the excess to drip off, and then dredge them in the flour mixture, ensuring they are well-coated. Set them aside on a tray.
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Gently place the dredged shrimp into the hot oil, frying them in batches to avoid overcrowding. Cook each batch for about 3-4 minutes, or until the shrimp are golden brown and cooked through.
Remove the shrimp from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they're soft and pliable.
Assemble the tacos by placing a few pieces of fried shrimp into each tortilla, followed by a handful of shredded cabbage, some sliced red onion, fresh cilantro, and sliced avocado.
Season the toppings with a pinch of salt and pepper, to taste. Serve the tacos immediately with lime wedges for squeezing over.
Nutrition Facts
Calories |
6989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 520.1 g | 667% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1955 mg | 652% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 24.1 g | ||
| Protein | 296.5 g | 593% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1391 mg | 107% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5115 mg | 109% | |
*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.
