These Shrimp Tacos are simple, flavorful, and ready in minutes. Tender shrimp are tossed in lime juice, lightly coated in a cornmeal-and-flour mixture, then pan-fried until crisp and golden. Serve the warm shrimp on tortillas with crunchy coleslaw and your favorite toppings—crema, sliced radish, Cotija, avocado, or a bright pico de gallo—to make an easy weeknight meal that everyone will love.
If you love this dish, try it as a jumping-off point for other preparations such as shrimp tostadas or shrimp served with rice and a fresh salsa.
Why this recipe works so well:
- Fast preparation: Shrimp cooks very quickly, making this a perfect choice for busy weeknights when you want a satisfying meal without a long cook time.
- Crispy texture with bright flavor: The cornmeal and flour coating crisps up in hot oil while the lime adds a fresh citrus note that complements the shrimp’s natural sweetness.
- Customizable: Swap the coleslaw, adjust the seasonings, or change toppings to suit your tastes. The cooked shrimp are also excellent on salads, in bowls, or paired with a creamy aioli for dipping.
Ingredients needed:
- To cook the shrimp:
- Raw shrimp – about 1 pound. Choose medium to large shrimp (21–30 count or larger). Remove shells and tails and devein if needed.
- Fresh lime – for tossing the shrimp and adding brightness.
- Cornmeal and all-purpose flour plus taco seasoning – combined to form a light, crunchy coating.
- Neutral high-heat oil such as avocado oil – for frying.
- For the tacos:
- Corn tortillas
- Coleslaw or thinly sliced cabbage (lightly dressed)
- Toppings – sliced radish, crema or sour cream, Cotija cheese, salsa, avocado, cilantro, or your preferred sauces
How to make Shrimp Tacos:
Summary: Pat the shrimp dry, toss with lime, dredge in a mixture of cornmeal, flour and taco seasoning, then fry in a well-oiled pan until crisp. Warm the tortillas, assemble with coleslaw and toppings, and serve immediately.
- Prepare the shrimp: If frozen, thaw completely. Pat the shrimp dry with paper towels and squeeze fresh lime juice over them to season.
- Make the coating: In a shallow bowl combine cornmeal, all-purpose flour, and taco seasoning.
- Coat the shrimp: Toss the shrimp in the dry mixture until well coated.
- Heat the oil: Add enough oil to generously coat the bottom of a skillet and heat over medium-high until shimmering.
- Cook the shrimp: Add shrimp in a single layer without crowding. Let them fry undisturbed until the bottoms are golden, then flip once and cook until done. Work in batches if necessary.
- Warm tortillas and assemble: Heat tortillas until soft, layer with coleslaw, top with hot shrimp and finish with crema, Cotija, avocado or other favorites.
Cooking tips for best results:
- Choose quality shrimp: Medium to large raw shrimp give good bite and texture. Fresh or thawed shrimp work equally well; just be sure they are fully thawed and patted dry.
- Get the oil hot: For a crisp crust, the oil must be hot before you add the shrimp. If the oil is too cool, the coating will absorb oil and become greasy rather than crisp.
- Do not overcrowd the pan: Fry in batches so each piece has space. Crowding lowers the oil temperature and prevents proper browning.
- Keep warm between batches: Hold cooked shrimp on a baking sheet in a low oven or under foil so they stay hot while you finish the rest.
- Adjust seasoning to taste: Add more or less taco seasoning depending on how bold you want the flavor, and finish with an extra squeeze of lime at the table for brightness.
Recommended toppings for the shrimp tacos:
- Crema or sour cream for a cool, creamy counterpoint
- Coleslaw or lightly dressed thinly sliced cabbage for crunch
- Sliced radish or avocado for freshness and texture
- Fish taco–style sauce or a smoky chipotle aioli for richness
- Guacamole or a bright salsa for extra flavor
- Fresh cilantro and a squeeze of lime to finish
Other great shrimp recipes:
If you enjoy shrimp, you can use similar techniques and flavors in many dishes. Try these ideas:
- Cajun shrimp pasta
- Shrimp chow mein
- Shrimp scampi
- Teriyaki shrimp skewers
- Shrimp and grits with cheese
- Shrimp stir-fry with vegetables
- Zucchini boats stuffed with shrimp
- Shrimp vermicelli salad
- Honey walnut shrimp as a sweeter option
Shrimp Tacos
Ingredients
- 1 pound raw shrimp, shells and tails removed, deveined, patted dry
- 1 large lime, juiced
- 1/4 cup medium grind cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon taco seasoning
- 2 tablespoons avocado oil (or another high-heat oil)
- 12 corn tortillas (two per taco if desired)
- Coleslaw (store-bought or homemade)
- Radish, crema, Cotija, salsa, avocado, cilantro for toppings
Instructions
- Pat the shrimp dry and place on a paper towel–lined plate. Squeeze lime juice over the shrimp and set aside briefly.
- In a shallow dish, mix the flour, cornmeal, and taco seasoning.
- Toss the shrimp in the flour mixture until evenly coated.
- Heat the oil in a medium skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding.
- Cook undisturbed about 4–5 minutes until the bottoms are golden brown, flip once, and cook another 1–2 minutes until cooked through.
- Warm the tortillas, assemble with coleslaw, top with hot shrimp and your preferred toppings, and serve immediately.
Notes
Makes six tacos if using two tortillas per taco. Serving size shown is one taco. If serving a larger group, double or triple the ingredients and cook the shrimp in batches, keeping finished shrimp warm in a low oven.
- Quality: Use fresh or properly thawed shrimp for the best texture.
- Crispness: Make sure the oil is hot and avoid overcrowding the pan.
Nutrition
Calories: 279 kcal, Carbohydrates: 33 g, Protein: 20 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 191 mg, Sodium: 645 mg. Nutrition information is an estimate and should be used as a guideline.