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Crispy Firecracker Shrimp Tacos with Spicy Sriracha Slaw

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These crispy firecracker shrimp tacos feature a crunchy battered shrimp paired with a creamy, spicy sriracha slaw, delivering a bold and satisfying flavor perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup all-purpose flour (can substitute almond flour for gluten-free)
  • 1/4 cup cornstarch
  • 1 large egg, beaten
  • 1/2 cup buttermilk or milk with a splash of lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 8 small corn or flour tortillas, warmed
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons sriracha sauce
  • 1/2 cup mayonnaise (light mayo optional)
  • Juice of 1 lime
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Rinse and pat dry the shrimp. Ensure they are peeled and deveined.
  2. In a medium bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper.
  3. In another bowl, beat the egg and stir in the buttermilk. Slowly add the dry mixture to the wet ingredients, stirring until smooth and thick.
  4. Dip each shrimp into the batter, allowing excess to drip off.
  5. Heat at least 2 inches of vegetable oil in a deep frying pan to 350°F (175°C).
  6. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Avoid overcrowding the pan.
  7. Remove shrimp with tongs or slotted spoon and drain on paper towels. Keep warm if needed.
  8. In a large bowl, combine green cabbage, red cabbage, carrot, green onions, and cilantro.
  9. Whisk together sriracha, mayonnaise, lime juice, honey, salt, and pepper. Pour over cabbage mixture and toss to coat evenly.
  10. Warm tortillas and spoon spicy sriracha slaw onto each. Top with 3-4 crispy shrimp, add a squeeze of lime if desired, and serve immediately.

Notes

Maintain oil temperature at 350°F to ensure crispy shrimp without greasiness. Fry in small batches to avoid temperature drops. Prepare slaw in advance but add dressing just before serving to keep it crisp. If batter thickens, add a splash of buttermilk to loosen it. For a lighter version, bake shrimp at 425°F for 15 minutes, flipping halfway.

Nutrition

Keywords: shrimp tacos, firecracker shrimp, spicy sriracha slaw, crispy shrimp, seafood tacos, quick dinner, easy tacos, gluten-free option

Find it online: https://leilameals.com/crispy-firecracker-shrimp-tacos-recipe-easy-spicy-sriracha-slaw/