Print

Crispy Firecracker Shrimp Tacos Recipe with Easy Zesty Cilantro Lime Slaw

crispy firecracker shrimp tacos - featured image
Print Recipe

Crispy firecracker shrimp tacos with zesty cilantro lime slaw offer a perfect balance of crunch, tangy brightness, and gentle heat, making a quick and satisfying meal.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • Vegetable oil for frying (avocado oil recommended)
  • 1/4 cup mayonnaise (light mayo or Greek yogurt for lighter twist)
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or agave (optional)
  • Salt and pepper to taste
  • 8 small corn or flour tortillas, warmed
  • Optional: sliced avocado, extra cilantro leaves, lime wedges for garnish

Instructions

  1. Prepare the slaw: In a large bowl, combine shredded cabbage, carrots, and chopped cilantro. In a small bowl, whisk lime juice, olive oil, honey, salt, and pepper until well blended. Pour dressing over the slaw and toss gently. Refrigerate to let flavors meld.
  2. Make the firecracker sauce: In a small bowl, whisk together mayonnaise, sriracha, honey, soy sauce, and lime juice until smooth. Adjust heat or sweetness as desired. Refrigerate until ready to use.
  3. Prepare the shrimp: Pat shrimp dry with paper towels. In a shallow dish, mix flour, smoked paprika, garlic powder, salt, and pepper. In another bowl, beat the egg.
  4. Coat the shrimp: Dip each shrimp into the beaten egg, then dredge in the flour mixture, pressing lightly to coat evenly. Set coated shrimp on a plate.
  5. Fry the shrimp: Heat about 1/2 inch of oil in a skillet over medium-high heat (around 350°F). Fry shrimp in batches, about 2 minutes per side, until golden and crispy. Avoid overcrowding the pan.
  6. Drain and toss in sauce: Remove shrimp with tongs or slotted spoon, drain on paper towels briefly. While still warm, toss shrimp gently in the firecracker sauce until well coated but not soggy.
  7. Warm tortillas: Warm tortillas in a dry skillet over medium heat for about 30 seconds per side or until soft and pliable.
  8. Assemble the tacos: Lay warm tortillas flat, add a few shrimp to each, top with a generous scoop of cilantro lime slaw, and garnish with extra cilantro leaves or avocado slices if using. Squeeze additional lime over the top.

Notes

Pat shrimp dry before coating to ensure crispiness. Maintain oil temperature around 350°F to avoid soggy or burnt shrimp. Fry in batches to keep oil temperature stable. The firecracker sauce can be made ahead and stored up to 3 days. For a lighter option, use Greek yogurt instead of mayonnaise. Air fryer can be used at 400°F for 8-10 minutes as an alternative cooking method.

Nutrition

Keywords: shrimp tacos, firecracker shrimp, cilantro lime slaw, crispy shrimp, quick dinner, easy tacos, spicy shrimp, gluten-free option

Find it online: https://rowanrecipes.com/crispy-firecracker-shrimp-tacos-recipe-with-easy-zesty-cilantro-lime-slaw/