Fried Shrimp Tacos

Crispy, flavorful, and irresistibly satisfying, these Fried Shrimp Tacos are the ultimate seafood comfort food with a dash of zesty flair. Featuring golden, crispy shrimp fried to perfection in a light, bubbly batter made with cold sparkling water and a hint of cayenne spice, these tacos are as irresistible as they are easy to prepare. Nestled in warm, soft corn tortillas and topped with crunchy shredded cabbage, a drizzle of tangy lime crema, and a sprinkle of fresh cilantro, every bite bursts with vibrant flavors and textures. Perfect for a quick weeknight dinner or a festive gathering, this recipe will bring a coastal vibe to your table in just 30 minutes. Serve with extra lime wedges for that added zing and watch them disappear!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 1 cup cold sparkling water
• 3 cups vegetable oil, for frying
• 8 pieces small corn tortillas
• 2 cups shredded cabbage
• 1 whole lime
• 0.5 cup sour cream
• 0.25 cup cilantro, chopped
• 4 pieces extra lime wedges

Directions

Step 1

In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper.

Step 2

Gradually whisk in the cold sparkling water until the batter is smooth and thick but pourable. Set aside.

Step 3

Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).

Step 4

Pat the shrimp dry with paper towels. Coat each shrimp with the prepared batter, allowing any excess to drip off.

Step 5

Fry the shrimp in the hot oil in batches, making sure not to overcrowd the pan, until they are golden brown and cooked through, about 2-3 minutes per batch.

Step 6

Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.

Step 7

Warm the corn tortillas in a dry skillet over medium heat or by wrapping them in foil and placing in a 300°F (150°C) oven for about 5 minutes.

Step 8

In a small bowl, mix the sour cream with the juice of half a lime. Season with salt to taste and set aside.

Step 9

To assemble the tacos, place some shredded cabbage on each tortilla, top with a few fried shrimp, drizzle with lime crema, and sprinkle with chopped cilantro.

Step 10

Serve immediately with extra lime wedges on the side.

Nutrition Facts

Serving size	2176.9 grams (2176.9g)

Amount per serving	% Daily Value*
Calories	7926

Total Fat 740.20g	949%
Saturated Fat 116.20g	581%
Polyunsaturated Fat 0.00g
Cholesterol 915mg	305%
Sodium 3527mg	153%
Total Carbohydrate 223.90g	81%
Dietary Fiber 23.30g	83%
Total Sugars 15.80g
Protein 140.30g	281%

Vitamin D 0IU	0%
Calcium 786mg	60%
Iron 14mg	76%
Potassium 2181mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.1%

Protein: 6.9%

Carbs: 11.0%