Crispy Shrimp Tacos
By Laila ·
Upgrade your next #TacoTuesday with these crispy, buttery-soft, and unbelievably simple to make shrimp tacos! Made free from dairy, egg, nuts, soy, and sugar. Serve with fresh avocado, green onion, cilantro, lemon/lime wedges, and Spicy Mayo . Enjoy dinner that's healthy, easy, casual, and most importantly - delicious!
Take your #TacoTuesday to a whole new level with these Crispy Shrimp Tacos!
When you have a dinner option that’s as easy to make as it is delicious, you have to make it!
Let’s do this :D
I’m not a fan of fried foods… so this is as close to fried as I’ll get. I mean once in a while for us is ok – everything in moderation after all.
But I wouldn’t call these shrimp fried because for something to be “fried” it would technically have to be submerged in oil. So since this shrimp isn’t, you’re looking at a healthier alternative that achieves identical results.
Win-win!!
Are you a fan of shrimp by the way? Because I will make a believer out of you, my friend. Just try this recipe and let me know what you think. I promise you’re going to love it!
A lot of people who have egg allergies shy away from attempting to make battered foods because traditionally you need eggs to make that happen. But eggs are NOT required at all to get these beautiful crispy golden results!
All you need is…
*drum roll*
WATER!!!
That’s it. Well no. You obviously need flour too.
But this is where the magic happens. When you combine flour with water using the technique described below, you get a beautiful coating that binds to the food. The end result is a crispy outer shell, which is 100% achieved here.
I mean anyone who says you need eggs to make a batter clearly hasn’t tried using water as an alternative. Look at the pics for proof!
Pictures don’t lie…. I’m discounting what you see on Instagram. That’s a whole other discussion that I don’t care to have because just look at these Crispy Shrimp Tacos!!
My kids loved them a lot. MEGA bonus!
Other incredible dinner recipes you’ll love: Roasted Vegetable Medley. Sesame Crusted Tuna Steak with Coconut Rice. Easy 20-Minute Chili.
Sofia devoured these tacos. Munsur loved them, so long as the crispy coating was still attached to the shrimp. Once it came off, he didn’t want the shrimp anymore. So I guess that’s a definite win for the batter!
This recipe is literally one of the easiest ones you’ll come across. Fresh shrimp isn’t readily available here, so I buy mine frozen raw from Costco and thaw them in water for about 15-20 minutes before I’m ready to make dinner. Have all your ingredients cut up and ready to go, and you’re golden. I make my own bread but you can buy good soft flat bread or naan bread would be perfect here too.
I also made spicy mayo to drizzle over top. Feel free to use what you like – hot sauce, salsa, mayo. They’re all great options.
So for your next taco night, and as long as you’re not adverse to shellfish, then make these bad boys and report back!
As always, try it, rate it, and comment here and/or on social. You can comment everywhere too if you’d like! The more the merrier. :) And don’t forget to tag @nodairynocry and #nodairynocry on insta and fb so I can see what you’re making!
xx
Recipe
Crispy Shrimp Tacos
- Dairy-Free
- Egg-Free
- Nut-Free
Upgrade your next #TacoTuesday with these crispy, buttery-soft, and unbelievably simple to make shrimp tacos! Made free from dairy, egg, nuts, soy, and sugar. Serve with fresh avocado, green onion, cilantro, lemon/lime wedges, and Spicy Mayo . Enjoy dinner that's healthy, easy, casual, and most importantly - delicious!
- Prep
- 10 mins
- Cook
- 3 mins
- Total
- 13 mins
- Serves
- 6 people
Ingredients
Instructions
- 1Have shrimp ready in a bowl. Set aside. Line baking sheet with parchment. Set aside.
- 2In a medium-sized bowl, whisk well flour, garlic powder, paprika, curry, chipotle, and salt.
- 3Dip shrimp into flour mix, covering it well, ensuring it's fully coated. Set on lined baking sheet. Repeat with all shrimp. Discard any remaining flour mix.
- 4Add about 1/2 cup of oil to pan or skillet and bring temperature to medium-high heat to start, then reduce to medium heat as oil heats up.
- 5Add enough shrimp to cover pan but do not overcrowd. Cook for approximately 3 minutes, flip shrimp and cook an additional 2 minutes. Remove shrimp and place on serving dish. Repeat with remaining shrimp.
Assembly
- 1Assemble tacos with sliced or mashed avocado, add shrimp, and top with fresh green onion and cilantro. Drizzle hot sauce or Spicy Mayo for an additional kick! Squeeze a bit of lemon or lime juice over shrimp just before serving.
Notes
Depending on the size of shrimp you buy, you'll likely end up with either more or less breaded shrimp. The size I usually get is 31/40 count which would classify the shrimp as large. Sub turmeric for mild curry if you don't have any on hand (I buy mine from Farm Boy). When choosing your oil, make sure it's one that withstands high heat, like unrefined coconut oil, vegetable oils, etc. You can prep this recipe ahead! Once you've coated your shrimp, store in the fridge up to 2 days. I found when I did that, the batter became a bit gummy in texture but it didn't affect the taste. Because of that though, keep coated shrimp on the lined baking sheet, and cover with clear wrap, to avoid the batter sticking onto the other shrimp and then you'll have to re-dip. No need for the extra work! Store any leftover shrimp (there won't be any) in a lidded container in the fridge up to 2 days. Re-heat in the oven a few minutes to warm them up before serving. If using fresh shrimp, I recommend you place your shrimp in a bowl filled with water. Then, when ready to use, remove the water and follow instructions (coat the shrimp etc). The water on the shrimp will help the flour mix stick! Calories: 302 kcal
