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Crispy Fried Shrimp Tacos with Pickled Red Onions and Avocado Crema Recipe

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These Fried Shrimp Tacos feature perfectly crispy, Cajun-seasoned shrimp coated in panko crumbs, pan-fried to golden perfection and served in warm flour tortillas. Topped with crunchy shredded lettuce and purple cabbage, tangy homemade pickled red onions, and a smooth, zesty avocado crema, this recipe balances bold flavors and textures for an irresistible taco experience perfect for a family meal or casual gathering.

Ingredients

Shrimp and Coating

  • 2 lbs raw large shrimp
  • 2 Tbsp Cajun seasoning
  • 1-1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup all purpose flour
  • 3 eggs, beaten
  • 1-1/2 cups panko breadcrumbs
  • 1/2 cup grape-seed oil

Tortillas and Toppings

  • 8 flour soft tortillas
  • 2 cups shredded lettuce
  • 2 cups shredded purple cabbage
  • 1/2 cup cilantro

Pickled Red Onions

  • 1 small red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 tsp honey
  • 1-1/2 tsp kosher salt
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1/2 tsp black pepper

Avocado Crema

  • 1/2 cup ripe avocado (mashed)
  • 1/2 cup plain Greek yogurt
  • juice of half a lime
  • 1 tsp salt
  • 2 Tbsp chopped cilantro

Instructions

  1. Pickled Red Onions: Place thinly sliced red onions into a small mason jar. In a small pot, combine water, white vinegar, honey, kosher salt, cumin, red pepper flakes, and black pepper. Heat over medium until it gently simmers, then remove from heat and let cool slightly. Pour the cooled pickling liquid over the onions in the jar, seal with an airtight lid, and refrigerate for at least 1 hour to pickle.
  2. Prepare Avocado Crema: In a small bowl, mash the ripe avocado with plain Greek yogurt until smooth. Add lime juice, salt, and chopped cilantro. Whisk to combine thoroughly, cover tightly, and refrigerate until ready to use.
  3. Prepare Coating Stations: Line a baking sheet with foil and paper towels. Set up three bowls: one with all purpose flour, the second with beaten eggs, and the third with panko breadcrumbs. Set aside.
  4. Prepare Shrimp: If frozen, defrost shrimp completely. De-vein each shrimp by making a small slit along the back and underbelly with a paring knife, removing the black digestive tract. Rinse shrimp under cold water. Pat dry thoroughly using paper towels on the prepared baking sheet to remove moisture.
  5. Season Shrimp: Season shrimp with Cajun seasoning, kosher salt, and black pepper evenly on all sides.
  6. Coat Shrimp: Working individually, dredge each shrimp first in flour, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs, gently pressing the panko onto the shrimp to adhere well. Place coated shrimp on a clean baking sheet to await frying.
  7. Pan Fry Shrimp: Heat grape-seed oil in a cast iron skillet over medium-high heat until shimmering and reaching approximately 350°F (175°C). Fry shrimp in batches without overcrowding, cooking on one side for 3 minutes until golden, then flip and cook the other side for 2 minutes. Remove fried shrimp and place on a paper towel-lined baking sheet to absorb excess oil. Repeat with remaining shrimp.
  8. Warm Tortillas: Using tongs, warm each flour tortilla directly over an open flame on the stove for a few seconds on each side until slightly charred but not burnt. Set aside wrapped in a clean towel to keep warm.
  9. Assemble Tacos: Place shredded lettuce and purple cabbage inside warmed tortillas. Add fried shrimp on top, then garnish with pickled red onions and spoonfuls of avocado crema. Sprinkle with fresh cilantro as desired.
  10. Serve and Enjoy: Serve the tacos immediately while the shrimp are hot and crispy, enjoying the blend of crispy, fresh, tangy, and creamy flavors.

Notes

  • Be sure to pat the shrimp completely dry before coating to ensure crispiness during frying.
  • Do not overcrowd the skillet when frying the shrimp to maintain oil temperature and even cooking.
  • Pickled onions can be made up to 24 hours ahead for enhanced flavor.
  • Use fresh lime juice for best flavor in the avocado crema.
  • For spicier tacos, increase the amount of red pepper flakes or Cajun seasoning.
  • Use a cast iron skillet or heavy-bottomed pan for optimal frying results.

Find it online: https://dishcooks.com/crispy-fried-shrimp-tacos-with-pickled-red-onions-and-avocado-crema-recipe/