Best Fried Shrimp Tacos

Introduction

Best Fried Shrimp Tacos are crispy, juicy, and bursting with bold flavor—golden fried shrimp tucked into warm tortillas and topped with crunchy slaw and a creamy sauce. Each bite delivers contrast: crisp coating, tender shrimp, bright acidity, and cool creaminess. Perfect for weeknight dinners, taco nights, or casual entertaining, these tacos bring restaurant-quality results straight to your kitchen.

Why you’ll love this recipe

• Ultra-crispy shrimp with juicy centers
• Quick cook time and big flavor
• Perfect balance of crunch, heat, and creaminess
• Easy to customize toppings and sauces
• Crowd-pleasing taco night favorite

Ingredients (serves 4 | 8 tacos)

Fried Shrimp

• 1 lb large shrimp, peeled and deveined (tails off)
• 1 cup buttermilk
• 1 cup all-purpose flour
• ½ cup cornmeal
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Vegetable oil, for frying

Slaw

• 2 cups shredded cabbage or coleslaw mix
• ¼ cup cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil

• Salt to taste

Creamy Taco Sauce

• ½ cup mayonnaise
• 1–2 tbsp lime juice
• 1 tsp hot sauce

• ½ tsp garlic powder

For Serving

• 8 small flour or corn tortillas
• Lime wedges

• Optional toppings: avocado, pico de gallo, pickled onions

Essential Tools and Equipment

• Large skillet or Dutch oven
• Slotted spoon
• Mixing bowls
• Tongs
• Paper towels

Step-by-step process (detailed)

1. Marinate the shrimp

Place shrimp in a bowl and cover with buttermilk. Let soak 15–20 minutes. This tenderizes the shrimp and helps the coating adhere.

2. Prepare the slaw

In a bowl, toss cabbage with cilantro, lime juice, olive oil, and salt. Refrigerate to keep them crisp while you cook the shrimp.

3. Make the sauce

Whisk mayonnaise, lime juice, hot sauce, and garlic powder until smooth. Chill until ready to serve.

4. Mix the coating

In a shallow bowl, combine flour, cornmeal, paprika, garlic powder, salt, and pepper. Stir until evenly blended.

5. Heat the oil

Heat ½ inch of oil in a skillet over medium-high heat to 350°F (175°C). Oil should shimmer but not smoke.

6. Bread the shrimp

Remove shrimp from buttermilk, letting excess drip off. Coat thoroughly in the flour mixture, pressing lightly so it sticks.

7. Fry the shrimp

Fry shrimp in batches 2–3 minutes per side until golden brown and crispy. Do not overcrowd the pan.

8. Drain and season

Transfer shrimp to paper towels to drain. Lightly season with salt while hot.

9. Warm the tortillas

Warm tortillas in a dry skillet or microwave until soft and pliable.

10. Assemble the tacos

Fill tortillas with fried shrimp, top with slaw, drizzle with sauce, and finish with extra toppings if desired.

Mistakes to avoid

• Oil not hot enough — greasy shrimp
• Overcooking — rubbery texture
• Overcrowding the pan — soggy coating
• Skipping seasoning — flat flavor

• Assembling too early — soggy tacos

Variations of Best Fried Shrimp Tacos

• Spicy Baja Style — add chipotle powder to the coating
• Coconut Shrimp Tacos — replace cornmeal with shredded coconut
• Air Fryer Shrimp — spray breaded shrimp and air fry at 400°F
• Gluten-Free — use gluten-free flour and cornmeal
• Asian-Inspired — use sriracha mayo and cabbage-sesame slaw

Tips for storage & make-ahead

• Fry shrimp just before serving for the best crunch
• Store components separately up to 2 days
• Reheat shrimp in oven or air fryer
• Assemble tacos right before eating

Frequently Asked Questions

Can I use frozen shrimp?
Yes—thaw completely and pat very dry first.

Corn or flour tortillas?
Both work—corn for authenticity, flour for softness.

How do I keep shrimp crispy?
Drain well and assemble tacos right before serving.

Can I bake the shrimp?
Yes, but frying gives the crispiest result.

Conclusion

Best Fried Shrimp Tacos combine crispy texture, bold seasoning, and fresh toppings into one irresistible meal. Easy enough for weeknights yet impressive enough for guests, these tacos deliver crunch, flavor, and satisfaction in every bite. Once you try them, taco night will never be the same.