Crispy Shrimp Tacos

Crispy fried shrimp are combined with your favorite taco toppings and a homemade mayonnaise in these Crispy Shrimp Tacos that are perfect for Taco Tuesday.

Course Main Dish

Cuisine Tex-Mex

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 1111kcal

Author Deborah Harroun

Ingredients

Mayo

1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lime juice
2 cloves garlic minced
2 egg yolks
1 cup vegetable oil
salt and pepper

Crispy Shrimp

oil for frying
1/2 cup all-purpose flour
1 egg
1 tablespoon milk
1 3/4 cups panko bread crumbs
12 ounces shrimp peeled and deveined (tails removed, if desired)

Tacos

8 small corn or flour tortillas
desired toppings: avocado slices, pickled chiles, thinly sliced red onions, shredded cabbage, cilantro, lime wedges, etc.

Instructions

Make the mayo:

In a blender, combine the mustard, lime juice, garlic, and egg yolks. Pulse to combine. With the blender on low to medium low, start streaming in the oil. Continue to blend until thickened. Season to taste with salt and pepper,

Make the shrimp:

Pour about an inch of oil into a large skillet or pan. (I like to use a cast iron skillet.) Heat over medium heat until the oil shimmers.
Place the flour in a shallow bowl. In another bowl, whisk the egg lightly with the milk. Place the panko in a third bowl. Coat the shrimp in the flour, then in the egg mixture, and then into the panko, coating completely. Place the shrimp in the hot oil and fry until golden brown, about a minute on each side. Transfer to a paper towel lined plate.

Assemble the tacos:

Place 2-3 shrimp down the center of each tortilla. Top with your desired toppings, then drizzle with the homemade mayo. Serve immediately.

Notes

adapted from Tex-Mex From Scratch

This recipe does use raw egg yolks. If you do not want to use raw eggs or have a weakened immune system, you can use store bought mayonnaise. I would thin it out slightly with milk or water to make is a good consistency for drizzling.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is figured using flour tortillas. The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change. The toppings (avocado, chiles, onions, etc) have not been included.

Nutrition