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Crispy Shrimp Tacos Recipe with Easy Zesty Lime Slaw for Summer

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A quick and easy recipe for crispy shrimp tacos paired with a fresh, zesty lime slaw, perfect for summer gatherings or a flavorful weeknight meal.

Ingredients

Scale
  • 1 lb (450g) medium shrimp, peeled and deveined
  • 1 cup (120g) all-purpose flour (substitute almond flour for gluten-free)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1 cup (240ml) buttermilk (or milk with 1 tbsp lemon juice)
  • Vegetable oil, for frying
  • 3 cups (225g) shredded green cabbage
  • 1 cup (100g) shredded purple cabbage
  • 1/2 cup (60g) shredded carrots
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp honey or agave syrup
  • 1/4 cup (60g) mayonnaise (use vegan mayo if desired)
  • 1/2 tsp cumin powder
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: sliced avocado, lime wedges, hot sauce

Instructions

  1. Pat the shrimp dry with paper towels.
  2. In a large bowl, whisk together flour, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
  3. Pour buttermilk into another bowl. Dip each shrimp into the buttermilk, letting excess drip off.
  4. Dredge shrimp in the flour mixture, pressing gently to coat evenly. Place coated shrimp on a wire rack and rest for 5 minutes.
  5. Pour vegetable oil into a skillet to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C).
  6. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  7. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
  8. In a large bowl, combine green cabbage, purple cabbage, carrots, and cilantro.
  9. In a small bowl, whisk together lime juice, honey, mayonnaise, cumin, salt, and pepper until smooth.
  10. Pour dressing over cabbage mixture and toss until evenly coated. Let sit for 10 minutes.
  11. Warm tortillas in a dry skillet or microwave, wrapped in a clean towel.
  12. Assemble tacos by placing 3-4 shrimp on each tortilla, topping with lime slaw, and garnishing with avocado slices and lime wedges if desired.

Notes

Pat shrimp dry to help batter stick. Fry in small batches to maintain oil temperature at 350°F (175°C). Let coated shrimp rest before frying. Slaw tastes better after resting 10 minutes. For gluten-free, use almond or rice flour. For dairy-free, substitute buttermilk with coconut milk plus lemon juice and use vegan mayo.

Nutrition

Keywords: shrimp tacos, crispy shrimp, lime slaw, summer recipe, easy tacos, quick dinner, seafood tacos

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