Ingredients
Equipment
Method
- Prepare the shrimp: Thaw the shrimp completely if frozen. Remove any remaining shells or tails as desired, then pat the shrimp thoroughly dry with paper towels.
- Make the batter: In a large bowl, whisk together flour, baking powder, garlic powder, smoked paprika, salt, and black pepper. In a separate bowl, whisk the egg and milk or buttermilk. Gradually add the wet mixture to the dry ingredients, stirring just until a smooth, slightly thick batter forms.
- Heat the oil: Add enough neutral oil to a deep skillet for frying. Heat over medium-high heat until the oil reaches approximately 350–375°F (175–190°C).
- Batter the shrimp: Working in small batches, dip the dried shrimp into the batter. Allow excess batter to drip back into the bowl.
- Fry: Carefully place the battered shrimp into the hot oil without overcrowding the pan. Fry for approximately 2–3 minutes per side, or until golden brown, crisp, and cooked through.
- Drain: Remove the shrimp with tongs or a slotted spoon. Transfer them to a wire rack or paper towel-lined plate. A wire rack is preferred because it helps preserve the crisp coating.
- Prepare the toppings: Shred the cabbage and lettuce, dice the tomato, slice the red onion and avocado, and chop the cilantro.
- Make the sauce: Whisk mayonnaise, lime juice, garlic powder, smoked paprika or chili powder, and salt together in a small bowl. Add a little water if necessary to create a smooth drizzling consistency.
- Warm the tortillas: Heat the tortillas briefly in a dry skillet until warm and flexible.
- Assemble the tacos: Add lettuce and purple cabbage to each warm tortilla. Top with crispy battered shrimp, avocado, tomato, red onion, and cilantro.
- Finish: Drizzle with creamy lime sauce and squeeze fresh lime juice over the tacos. Serve immediately while the shrimp are hot and crispy.
Notes
Dry the shrimp well: This helps the batter adhere and reduces oil splattering.
Don't overcrowd the pan: Fry the shrimp in batches so the oil stays hot and the coating becomes crisp.
Use a thermometer: Maintaining the oil around 350–375°F gives the best balance of crispness and even cooking.
Don't overcook the shrimp: Shrimp cook quickly and can become rubbery if left in the oil too long.
Keep the components separate: If preparing ahead, store shrimp, tortillas, toppings, and sauce separately to prevent sogginess.
For extra heat: Add cayenne or chili powder to the batter, or mix hot sauce into the creamy lime sauce.
For corn tortillas: Substitute small corn tortillas for flour tortillas if preferred.
For best texture: Assemble the tacos immediately before serving and add the lime just before eating.
Don't overcrowd the pan: Fry the shrimp in batches so the oil stays hot and the coating becomes crisp.
Use a thermometer: Maintaining the oil around 350–375°F gives the best balance of crispness and even cooking.
Don't overcook the shrimp: Shrimp cook quickly and can become rubbery if left in the oil too long.
Keep the components separate: If preparing ahead, store shrimp, tortillas, toppings, and sauce separately to prevent sogginess.
For extra heat: Add cayenne or chili powder to the batter, or mix hot sauce into the creamy lime sauce.
For corn tortillas: Substitute small corn tortillas for flour tortillas if preferred.
For best texture: Assemble the tacos immediately before serving and add the lime just before eating.