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Crispy Firecracker Shrimp Tacos with Zesty Cilantro Lime Slaw

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These crispy firecracker shrimp tacos feature a crunchy coating, a spicy firecracker sauce, and a cool, creamy cilantro lime slaw, making for a quick, easy, and addictive meal perfect for casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined, tails off
  • 3/4 cup all-purpose flour (can swap for almond flour for gluten-free)
  • 1/4 cup cornstarch
  • 2 large eggs, whisked
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • About 2 cups vegetable or canola oil for frying
  • Firecracker Sauce:
  • 1/4 cup mayonnaise
  • 2 tbsp Sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
  • Pinch of cayenne pepper
  • Cilantro Lime Slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup grated carrots
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp mayonnaise
  • 1 tsp honey
  • Salt and black pepper to taste
  • 8 small corn or flour tortillas, warmed
  • Optional garnishes: sliced avocado, extra lime wedges, chopped green onions

Instructions

  1. Prep the slaw: In a large bowl, combine shredded green and red cabbage, grated carrots, and chopped cilantro. In a small bowl, whisk together lime juice, mayonnaise, honey, salt, and pepper. Pour dressing over the cabbage mix and toss until well coated. Chill in the fridge while you prepare the shrimp (about 10 minutes).
  2. Make the batter: In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a separate bowl, beat the eggs. Dip each shrimp first into the egg, then dredge in the flour mixture, pressing lightly to coat well. Set aside on a plate (prep time about 15 minutes).
  3. Prepare the firecracker sauce: In a small bowl, mix mayonnaise, Sriracha, honey, lime juice, and cayenne pepper. Adjust heat to taste. Refrigerate until ready to use.
  4. Fry the shrimp: Heat oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully add shrimp in batches, frying for about 2-3 minutes per side or until golden brown and crispy. Avoid overcrowding the pan. Use tongs to flip shrimp gently. Drain on a wire rack or paper towels (cooking time about 15 minutes).
  5. Warm the tortillas briefly in a dry skillet or microwave wrapped in a damp paper towel until pliable and warm.
  6. Assemble the tacos: Spread a spoonful of firecracker sauce on each tortilla, add a few crispy shrimp, then top generously with the cilantro lime slaw. Garnish with sliced avocado or green onions if desired.
  7. Serve immediately to enjoy the best texture and flavor.

Notes

Pat shrimp dry before battering to avoid soggy coating. Maintain oil temperature around 350°F for best crispiness. Fry in small batches to keep oil temperature steady. Batter can be loosened with a splash of cold water if too thick. Slaw tastes better after resting. For a lighter version, bake shrimp at 425°F for 10-12 minutes instead of frying. Firecracker sauce can be made ahead and stored up to 3 days in the fridge.

Nutrition

Keywords: shrimp tacos, firecracker shrimp, crispy shrimp, cilantro lime slaw, spicy shrimp tacos, easy shrimp recipe, fried shrimp tacos

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