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Crispy Shrimp Tacos

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! 
Course lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 6 people
Calories 302kcal
Author Laila Sbeinati


  • 30 large shrimp, thawed or fresh, tails removed - SEE NOTES
  • 3/4 C rice flour
  • 3/4 Tsp garlic powder
  • 1 1/2 Tsp smoked paprika
  • 3/4 Tsp mild curry, or sub turmeric
  • 1/4 Tsp chipotle powder
  • 3/4 Tsp sea salt
  • coconut oil/seed oil for pan frying, see NOTES
  • 6 soft shells/naan/thick flat bread
  • 1 avocado, sliced or mashed
  • green onion and cilantro, to garnish
  • lemon/lime wedges


  • Have shrimp ready in a bowl. Set aside.
    Line baking sheet with parchment. Set aside.
  • In a medium-sized bowl, whisk well flour, garlic powder, paprika, curry, chipotle, and salt. 
  • Dip 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.
  • Add 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.
  • Add 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.


  • Assemble 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.


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!


Sodium: 534mg | Calcium: 50mg | Vitamin C: 4.6mg | Vitamin A: 330IU | Fiber: 2g | Potassium: 214mg | Cholesterol: 75mg | Calories: 302kcal | Fat: 23g | Protein: 8g | Carbohydrates: 15g | Iron: 1.7mg