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Flavorful Firecracker Shrimp Tacos Recipe with Easy Zesty Cilantro Lime Slaw

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A quick and easy shrimp taco recipe featuring spicy, crispy firecracker shrimp paired with a bright and fresh cilantro lime slaw, perfect for casual gatherings and busy weeknights.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1/2 cup all-purpose flour (or cornstarch for extra crispiness)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large egg, beaten
  • Vegetable oil for frying (can substitute with avocado oil)
  • 1/3 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon honey
  • 1 teaspoon lime juice (freshly squeezed)
  • 1/2 teaspoon smoked paprika
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • Optional garnishes: sliced avocado, extra lime wedges, chopped green onions

Instructions

  1. Prepare the Firecracker Sauce: In a small bowl, whisk together mayonnaise, Sriracha, honey, lime juice, and smoked paprika. Taste and adjust spice or sweetness as desired. Refrigerate until ready to use.
  2. Mix the Slaw: In a medium bowl, combine shredded cabbage, carrots, and chopped cilantro. In a separate small bowl, whisk lime juice, olive oil, honey, salt, and pepper. Pour the dressing over the veggies and toss to coat evenly. Cover and refrigerate.
  3. Prepare the Shrimp: Pat shrimp dry with paper towels. In a shallow dish, combine flour, smoked paprika, garlic powder, salt, and pepper. Place beaten egg in a separate shallow bowl.
  4. Coat the Shrimp: Dip each shrimp into the egg, then dredge in the seasoned flour mixture, pressing lightly to adhere. Set coated shrimp on a plate.
  5. Heat the Oil: Pour vegetable oil into a skillet to about 1/2 inch depth and heat over medium-high until it reaches 350°F (175°C). Test by dropping a pinch of flour in; it should sizzle immediately.
  6. Fry the Shrimp: Fry shrimp in batches for about 2 minutes per side or until golden and crispy. Use tongs to flip carefully. Drain on paper towels.
  7. Toss Shrimp in Sauce: While warm, place fried shrimp in a bowl and gently toss with half of the firecracker sauce.
  8. Warm the Tortillas: Heat tortillas in a dry skillet or wrap in foil and warm in the oven for 5 minutes.
  9. Assemble the Tacos: Spread remaining firecracker sauce on each tortilla, add slaw, then top with sauced shrimp. Garnish with avocado slices, green onions, and lime wedges if desired.

Notes

Pat shrimp dry before dredging for extra crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt shrimp. Toss slaw just before serving for maximum crunch. Warm tortillas last to keep them soft. Firecracker sauce can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: shrimp tacos, firecracker shrimp, cilantro lime slaw, spicy shrimp, quick dinner, easy tacos, seafood tacos

Find it online: https://milacook.com/flavorful-firecracker-shrimp-tacos-recipe-with-easy-zesty-cilantro-lime-slaw/