These shrimp tacos have crispy breaded shrimp that are baked, not fried, and are so easy to make thanks to a quick breading method.
In the seven years of this blog there’s been one attempt at a fish taco. I removed the post from the site a while back and sent it to the virtual trash can, so don’t get any wild ideas to go searching deep into the archives for it. It wasn’t so much the recipe that was the problem – it was just a simple taco made with pan seared white fish, bell peppers, and some kind of sauce – it was more that the photos were a disaster and the final result, which tasted fine, was just sort of tired looking. After almost 350 posts there’s bound to be a few visual duds especially back when all of one person – hi, mom! – plus a few unsuspecting Google searchers read what I had to say here.
I hadn’t thought much about that old post until someone on Facebook asked if I had a good fish taco recipe. Feeling like a culinary DJ I replied no, but added it to my must-make list and that’s how we’ve arrived at these shrimp tacos. An easy shrimp tacos recipe, I might add, given my simple way to bread all of the shrimp at once instead of one by one. Oh, and there’s no frying!
Breading the Shrimp
First, do yourself a favor and buy fresh shrimp that are already peeled and deviened. It will save you at least 10 to 15 minutes and keeps this recipe at the 30-minute mark, which we all know is the weeknight dinner sweet spot. Once the prep and cook time starts creeping over that 30-minute mark, the likelihood that dinner will show up in a bag starts increasing. At least in our house it does.
With already prepped shrimp ready to go, there’s a quick and easy way to get all them ready to bake in the oven. Drop them in a bowl with a beaten egg and get them all coated. Transfer them to a colander or fine mesh sieve and let the excess egg drain off (either over the sink, or another bowl like the photo below). Then transfer all the shrimp at once to a resealable bag with panko bread crumbs, seal the bag, and give it a good ol’ shake, shake, shake until the shrimp are nicely coated.
Place the shrimp on a baking sheet with a wire rack. This will allow the air to circulate around the shrimp while they bake so they get crispy all around. No soggy-bottomed shrimp allowed.
Even easier than breading the shrimp is making the corn salsa with red onion, cilantro and lime. I tossed it together before working on the shrimp giving it some time to hang out and let it’s flavors develop. Scoop some into each corn tortilla and top with the breaded shrimp – a squeeze of fresh lime is all you need to finish it off.
With the easy breading situation it’s not a stretch to think about making these for a crowd – Friday night taco bar, anyone? That sounds like an excellent way to end the week.
Happy Friday, everyone 🙂
More Taco Recipes!Print
- 2 cups frozen corn, thawed (see note 1)
- 1 cup finely chopped red onion
- 2 tablespoon chopped fresh cilantro
- Juice from 2 limes
- Zest from 1 lime
- 1 and 1/2 teaspoons salt, divided
- 1 pound Shrimp
- 1 egg
- 1 cup panko
- 1/2 teaspoon black pepper
- 8 corn tortillas (see note 2)
- Make the Corn Salad: Combine the corn, red onion, cilantro, lime juice and zest. Cover and place in the refrigerator while you make the shrimp.
- Make the Shrimp: Pour the panko into a large resealable bag. Add 1 teaspoon of salt and the black pepper. Seal the bag and shake it a few times to combine. Set aside. Beat the egg in a medium sized bowl. Add the shrimp and stir them around until they are coated in the egg. Transfer the shrimp to a colander or fine mesh sieve. Drain them, either over the sink or set the colander or sieve over a large bowl to catch the excess egg. Open the bag with the panko. Dump the shrimp in, reseal the bag, and shake it to coat the shrimp in the panko. Remove the shrimp from the bag and place them on a baking sheet with a wire rack. Spray them lightly with cooking spray. Bake the shrimp at 400 degrees for about 5 minutes. Turn the oven to broil and let them cook another minute or so, just until the panko starts to turn golden.
- To Serve: Scoop some of the corn salad onto a corn tortilla. Top with 4-5 pieces of breaded shrimp. Garnish with a squeeze of fresh lime and a sprinkling of chopped cilantro
1. To thaw the corn kernals: Add some cold water to a medium-sized bowl. Add the frozen corn and let it thaw for 5-10 minutes.[br][br]2. I used larger-sized corn tortillas (Mission brand). If you can’t find them, the small ones will work fine, you’ll just get more tacos!
- Category: Main Course