Print

Crispy Spicy Shrimp Tacos with Creamy Avocado Sauce

crispy spicy shrimp tacos - featured image
Print Recipe

These crispy spicy shrimp tacos feature a light, seasoned batter and a cool, creamy avocado sauce, perfect for a quick and flavorful weeknight meal or casual gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 2 tablespoons cornstarch
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Freshly cracked black pepper, to taste
  • 1 large egg, beaten
  • ¾ cup whole milk or buttermilk (use dairy-free milk if needed)
  • Vegetable or canola oil for frying (about 2 cups)
  • 1 large ripe avocado, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • ¼ cup plain Greek yogurt or dairy-free yogurt
  • Salt and pepper, to taste
  • Water, as needed for thinning avocado sauce
  • 8 small corn or flour tortillas, warmed
  • ½ cup shredded red cabbage
  • Fresh cilantro leaves for garnish
  • Optional: sliced jalapeños or hot sauce for extra heat

Instructions

  1. Rinse and pat the shrimp dry with paper towels. Set aside.
  2. In a large bowl, whisk together flour, cornstarch, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
  3. In a separate small bowl, beat the egg and mix with the milk.
  4. Slowly add the egg-milk mixture to the flour mixture, whisking to create a smooth batter without lumps, about the consistency of pancake batter.
  5. Pour about 2 inches of oil into a heavy skillet and heat to 350°F (175°C).
  6. Dip each shrimp into the batter, allowing excess to drip off, then carefully place into hot oil. Fry in batches for 2-3 minutes per side until golden and crisp.
  7. Remove shrimp with a slotted spoon and place on paper towels to drain excess oil. Keep warm in a low oven if frying multiple batches.
  8. While shrimp fry, combine avocado, lime juice, garlic, Greek yogurt, salt, and pepper in a blender or food processor. Blend until smooth. Add water 1 tablespoon at a time if thinner sauce is desired.
  9. Warm tortillas in a dry skillet or microwave, wrapped in a clean towel to keep soft.
  10. Spread a spoonful of avocado sauce on each tortilla, place 3-4 shrimp inside, top with shredded cabbage, cilantro, and optional jalapeños or hot sauce.
  11. Serve immediately while shrimp are crispy and sauce is cool and creamy.

Notes

If batter thickens during cooking, add a splash more milk to loosen. Keep oil temperature steady at 350°F to avoid greasy shrimp. Do not overcrowd the pan when frying. Use ripe but firm avocados for the sauce. Warm tortillas just before serving to keep them soft. For gluten-free, substitute flour with almond or rice flour and use corn tortillas. For dairy-free, use coconut yogurt or omit yogurt and add more lime juice and water.

Nutrition

Keywords: shrimp tacos, crispy shrimp, spicy shrimp, avocado sauce, easy tacos, homemade tacos, seafood tacos, gluten-free tacos option

Find it online: https://grubella.com/crispy-spicy-shrimp-tacos-recipe-easy-homemade-tacos-with-creamy-avocado-sauce/