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An extreme close-up of a crispy shrimp taco, showcasing the perfectly fried shrimp and the texture of the creamy chipotle slaw on a warm tortilla.

Crispy Shrimp Tacos: The Ultimate Guide to Perfect Crunch

Learn how to make the absolute best Crispy Shrimp Tacos with a zesty chipotle-lime slaw. This guide provides three cooking methods (fried, baked, and air-fried) for perfectly crunchy shrimp every time.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled, deveined, and tails removed
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 large egg beaten
  • 1 cup vegetable or canola oil for frying
  • 2 cups shredded cabbage or coleslaw mix
  • 0.25 cup cilantro finely chopped
  • 0.25 cup red onion thinly sliced
  • 0.25 cup mayonnaise
  • 2 tbsp lime juice freshly squeezed
  • 1 chipotle pepper in adobo minced, or more to taste
  • 1 tsp honey optional
  • 8 small corn or flour tortillas
  • Optional toppings: Cotija cheese, avocado, lime wedges

Equipment

  • 1 Large skillet or Dutch oven For pan-frying
  • 1 Air Fryer Optional, for air frying method
  • 1 Baking sheet Optional, for baking method

Instructions
 

  1. Make the Slaw: In a medium bowl, whisk together the mayonnaise, lime juice, minced chipotle peppers, and honey (if using) until smooth. Add the shredded cabbage, cilantro, and red onion. Toss to combine. Cover and refrigerate for at least 15 minutes.
  2. Prepare Dredging Station: Pat shrimp completely dry with paper towels. In a shallow dish, whisk the egg. In a second dish, combine the flour, cornstarch, chili powder, garlic powder, paprika, salt, and pepper.
  3. Coat the Shrimp: Dip each shrimp into the beaten egg, then press firmly into the flour mixture to coat completely. Place on a clean plate.
  4. Cook the Shrimp (Choose a method): Pan-Fry: Heat 1-2 inches of oil to 350°F (175°C). Fry shrimp in a single layer for 1-2 minutes per side until golden brown. Drain on a wire rack. Bake: Preheat oven to 425°F (220°C). Place shrimp on a parchment-lined baking sheet, spray with cooking spray, and bake for 8-10 minutes, flipping halfway. Air Fry: Preheat air fryer to 400°F (200°C). Place shrimp in a single layer, spray with cooking spray, and air fry for 6-8 minutes, shaking halfway through.
  5. Assemble: Warm tortillas. Fill each with a spoonful of slaw, 3-4 crispy shrimp, and your favorite toppings like cotija cheese, avocado, and fresh cilantro. Serve immediately with lime wedges.

Notes

Pat the Shrimp Dry: Don't skip this step! Removing excess moisture is crucial for getting the coating to stick and become super crispy.
Don't Overcrowd the Pan: Whether frying, baking, or air frying, cook the shrimp in a single layer to ensure they cook evenly and get crispy on all sides.
Serve Immediately: For the best texture, assemble and serve the tacos as soon as the shrimp are cooked.
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