Take your #TacoTuesday to a whole new level with these Crispy Shrimp Tacos!
When you have a dinner option that’s as easy to make as it is delicious, you have to make it!
Let’s do this :D
I’m not a fan of fried foods… so this is as close to fried as I’ll get. I mean once in a while for us is ok – everything in moderation after all.
But I wouldn’t call these shrimp fried because for something to be “fried” it would technically have to be submerged in oil. So since this shrimp isn’t, you’re looking at a healthier alternative that achieves identical results.
Are you a fan of shrimp by the way? Because I will make a believer out of you, my friend. Just try this recipe and let me know what you think. I promise you’re going to love it!
A lot of people who have egg allergies shy away from attempting to make battered foods because traditionally you need eggs to make that happen. But eggs are NOT required at all to get these beautiful crispy golden results!
All you need is…
That’s it. Well no. You obviously need flour too.
But this is where the magic happens. When you combine flour with water using the technique described below, you get a beautiful coating that binds to the food. The end result is a crispy outer shell, which is 100% achieved here.
I mean anyone who says you need eggs to make a batter clearly hasn’t tried using water as an alternative. Look at the pics for proof!
Pictures don’t lie…. I’m discounting what you see on Instagram. That’s a whole other discussion that I don’t care to have because just look at these Crispy Shrimp Tacos!!
My kids loved them a lot. MEGA bonus!
Sofia devoured these tacos. Munsur loved them, so long as the crispy coating was still attached to the shrimp. Once it came off, he didn’t want the shrimp anymore. So I guess that’s a definite win for the batter!
This recipe is literally one of the easiest ones you’ll come across. Fresh shrimp isn’t readily available here, so I buy mine frozen raw from Costco and thaw them in water for about 15-20 minutes before I’m ready to make dinner. Have all your ingredients cut up and ready to go, and you’re golden. I make my own bread but you can buy good soft flat bread or naan bread would be perfect here too.
I also made spicy mayo to drizzle over top. Feel free to use what you like – hot sauce, salsa, mayo. They’re all great options.
So for your next taco night, and as long as you’re not adverse to shellfish, then make these bad boys and report back!
As always, try it, rate it, and comment here and/or on social. You can comment everywhere too if you’d like! The more the merrier. :) And don’t forget to tag @nodairynocry and #nodairynocry on insta and fb so I can see what you’re making!
Crispy Shrimp Tacos
- 30 large shrimp, thawed or fresh, tails removed
- 3/4 C flour
- 3/4 Tsp garlic powder
- 1 1/2 Tsp smoked paprika
- 3/4 Tsp mild curry, or sub turmeric
- 1/4 Tsp chipotle powder
- 3/4 Tsp sea salt
- coconut oil/seed oil for pan frying, see NOTES
- 6 soft shells/naan/thick flat bread
- 1 avocado, sliced or mashed
- green onion and cilantro, to garnish
- lemon/lime wedges
- Have shrimp ready in a bowl. Set aside.Fill a small bowl with water. Set aside.Line baking sheet with parchment. Set aside.
- In a medium-sized bowl, whisk well flour, garlic powder, paprika, curry, chipotle, and salt.
- Taking one shrimp at a time: dip into flour mix, covering it well, then dunk the shrimp in the water, and re-dip into the flour mix, ensuring that shrimp is fully coated. Set on lined baking sheet. Repeat with all shrimp. Discard any remaining flour mix.
- Add about 1/2 cup of oil to pan or skillet and bring temperature to medium-high heat to start, then reduce to medium heat as oil heats up.
- Add enough shrimp to cover pan but do not overcrowd. Cook for approximately 3 minutes, flip shrimp and cook an additional 2 minutes. Remove shrimp and place on serving dish. Repeat with remaining shrimp.
- Assemble tacos with sliced or mashed avocado, add shrimp, and top with fresh green onion and cilantro. Drizzle hot sauce or Spicy Mayo for an additional kick! Squeeze a bit of lemon or lime juice over shrimp just before serving.