Okay, before all you shrimp haters go running away, let me tell you that I am not a big shrimp person myself. This shrimp was INCREDIBLE (perhaps it’s the crispy pan fried coating?? haha).

Anyways, please give these babies a shot (or substitute small strips of white flakey fish if that’s more your speed). Whatever you do, you NEED to make these tacos. The crispy shrimp paired with the spicy peach salsa are a match made in Heaven!

 

(Shout out to the hubs for being the taco holder-upper!)

If you’ve read my blog at all, you know that the hubs and I are huge into Mexican style food. We love our lime, cilantro, and cayenne. No surprise there! hah We love tacos, but often have to “switch it up” by creating new toppings/fillings etc. I’m not big on repeating meals too close together…  I HAVE to keep things interesting.

I usually won’t make the same recipe or meal again for weeks (or even months). Well friends, these were SO good that they’ve wound up on our meal plan rotation for next week! Yes, you heard me right – NEXT week!

Hope you enjoy this recipe as much as we do!

 

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Crispy Shrimp Tacos

Yield: 4-6 servings

Prep Time: 15-20 minutes

Cook Time: 8-10 minutes

Total Time: 25-30 minutes

Ingredients:

For the Shrimp:
12-16 ounces peeled and de-veined shrimp, tails removed (about 30 small shrimp)
3/4 cup flour
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon cayenne (or more if you like extra spice)
1 teaspoon black pepper
2 eggs, beaten
canola oil for frying (enough to cover the bottom of a large skillet)
additional salt

For the Tacos:
10 small flour tortillas
peach salsa (Click link for recipe)
lettuce
sour cream
additional cilantro

Directions:

Rinse the shrimp with cold water and pat dry with a paper towel. Now you want to set up an assembly line so you are ready to go! Mix the flour, salt, cumin, garlic powder, cayenne, and black pepper together in a pie plate. In a second dish, place the beaten eggs. Then, have a 3rd clean baking sheet ready / tray.

In a large skillet, heat oil (just enough to cover the bottom of the pan) over medium high heat. If you have an instant read thermometer, heat to 350° F. Get a tray ready by stacking a few paper towels on it.

Dredge the shrimp in the flour (shake excess), then the egg wash, then BACK into the flour and coat well. Gently shake the excess off and place on the clean tray. Repeat with remaining shrimp until all are coated with the flour.

Cook shrimp in 2-3 batches (depending on the size of your skillet). You want them to cook in one even layer making sure you don't over-crowd or overlap the shrimp. The shrimp take roughly 1 1/2 to 2 minutes per side. Cut one in half to make sure the shrimp are cooked all the way through (You do not want any clear/translucent left – you want it to be opaque and pink/white in color!).

NOTE: You don't want to OVER cook them either, so pull them off after 1 1/2 minutes (on each side) and check them.

Sprinkle shrimp with a touch of salt and set aside. Repeat with remaining shrimp until all are cooked.

To assemble: On each taco shell, sprinkle a little shredded lettuce and top with 3 shrimp. Spoon a tablespoon or two of the peach salsa followed by a dollop of sour cream. Top with a sprinkle of cilantro. Serve with fresh lime wedges if desired (to squeeze over top).

My Life as a Mrs Original