Upgrade your next #TacoTuesday with these crispy, buttery-soft, and unbelievably simple to make shrimp tacos! Made free from dairy, egg, nuts, soy, and sugar. Serve with fresh avocado, green onion, cilantro, lemon/lime wedges, and Spicy Mayo
. Enjoy dinner that's healthy, easy, casual, and most importantly - delicious!
Depending on the size of shrimp you buy, you'll likely end up with either more or less breaded shrimp. The size I usually get is 31/40 count which would classify the shrimp as large.
Sub turmeric for mild curry if you don't have any on hand (I buy mine from Farm Boy).
When choosing your oil, make sure it's one that withstands high heat, like unrefined coconut oil, vegetable oils, etc.
You can prep this recipe ahead! Once you've coated your shrimp, store in the fridge up to 2 days. I found when I did that, the batter became a bit gummy in texture but it didn't affect the taste. Because of that though, keep coated shrimp on the lined baking sheet, and cover with clear wrap, to avoid the batter sticking onto the other shrimp and then you'll have to re-dip. No need for the extra work!
Store any leftover shrimp (there won't be any) in a lidded container in the fridge up to 2 days. Re-heat in the oven a few minutes to warm them up before serving.