Crispy Panko Shrimp Tacos Recipe
Instantly craveable Crispy Panko Shrimp Tacos are bursting with crispy fried shrimp, bright ‘n citrusy cilantro lime slaw and creamy spicy mayo all tucked into a perfectly charred tortilla. SO good!
Servings: 10 servings
Equipment
Ingredients
Crispy Fried Shrimp
- 1 ½ cups buttermilk
- 1 cup cornstarch
- 2 ½ cups Panko breadcrumbs
- 1 ¼ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt or to taste
- 1 teaspoon black pepper or to taste
- 1 lb large shrimp peeled and deveined
- Vegetable oil for frying as needed*
Cilantro Lime Slaw
- ¼ cup mayonnaise*
- 2 tablespoons fresh cilantro finely chopped
- 1 lime juiced and zested
- 1 garlic clove minced
- ½ teaspoon honey
- 1/8 teaspoon salt or to taste
- A pinch of black pepper
- ¾ cup red cabbage shredded
- ¾ cup green cabbage shredded
- ½ cup carrots grated
- ½ green onion chopped
- 1 jalapeño deseeded and finely chopped, skip or reduce if sensitive to heat
For the Tacos
- 10 small tortillas
- Spicy mayo click for homemade recipe
- Lime wedges
Instructions
- Fry Shrimp: Add buttermilk to a shallow bowl. Add cornstarch to a second shallow bowl. In large bowl, stir together Panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- One shrimp at a time, dip in buttermilk, then dredge in cornstarch, dip back into buttermilk, and finally dredge in Panko mixture, squeezing to seal in the breadcrumb coating.
- Heat oil in a deep fryer or a little over 1 inch of oil in a deep pan* to 350°F. Deep fry shrimp for 2-4 minutes, until golden brown. Transfer to a paper towel-lined plate to catch excess oil.
- Make Cilantro Lime Slaw: In a small bowl, whisk together mayonnaise, cilantro, lime, garlic, honey, salt and pepper. In a large bowl, toss to combine red and green cabbage, carrots, onion, and jalapeno. Pour dressing over slaw and toss until evenly coated.
- Assemble Crispy Shrimp Tacos: Char tortillas over gas grill or heat on a skillet over medium heat until warmed. Arrange tacos on serving plates. Place slaw, about 2-3 shrimp, then more slaw into each taco. Drizzle with spicy mayo and serve with lime wedges. Enjoy!
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Notes
- *For my 12-inch wide, deep-rimmed pan, I needed 6 cups of oil to reach 1 inch of oil for frying.
Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 859mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 1mg