Best Ever Crispy Shrimp Tacos

This is the taco recipe you want to make when you’re pressed for time but need something delicious to blow everyone away.

Crispy Shrimp Tacos @Dan-O’s Seasoning #dontbesalty #danospartner #ad (Full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

I love to make these tacos for parties because they are always a crowd pleaser and they come together in a flash. The best part is the crispy tortilla shell that happens in your pan. Simply add a little more olive oil and watch that shell crisp right up.

crispy shrimp tacos

You can use red cabbage for the slaw or green. We just love the color that the red cabbage brings to the dish for this recipe. The avocado mash is also so simple to make with only 3 ingredients of sriracha hot sauce and lime juice.

crispy shrimp tacos

You can make this recipe gluten free by using corn tortillas. You can make it dairy free by omitting the cheese or simply subbing in vegan shredded cheese.

crispy shrimp tacos

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crispy shrimp tacos

Crispy Shrimp Tacos

5 from 2 votes
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


Cabbage Slaw:

  • 1/2 small head purple cabbage, shredded fine
  • 1/2 large cucumber, sliced thin
  • 3 tbs cilantro, chopped
  • 3 tbs champagne vinegar (or white wine vinegar)
  • salt and pepper to taste

Avocado Mash:

  • 3 avocados, mashed
  • 2 tsp Sriracha sauce
  • 1/2 large lime, juiced
  • salt to taste


  • lbs shrimp, shelled + deveined
  • 1 tbs olive oil
  • 3/4 tsp each paprika, onion powder, garlic powder, dried oregano
  • 1 tsp Old Bay Seasoning
  • salt to taste


  • 1-2 tbs olive oil
  • 8 small tortillas, of choice
  • 2 cups shredded Mexi blend cheese



  • Mix everything in a bowl and set aside for at least 30 minutes.

Avocado Mash:

  • Mix everything in a medium bowl and taste. Adjust salt if needed.


  • Rinse and pat dry your shrimp. Season them with the spices listed and salt to taste. Add on the oil and toss to coat.
  • Heat a pan on medium high and add in the shrimp. Cook for 2 minutes per side. Transfer to a plate.


  • To the same pan of the shrimp, add 1-2 tbs oil. Working in batches, toast the tortillas. Then add on the cheese to melt. Transfer to a plate and add on the shrimp, slaw and avocado. Fold over and enjoy!


Calories: 864kcal | Carbohydrates: 51g | Protein: 57g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 327mg | Sodium: 1069mg | Potassium: 1543mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1446IU | Vitamin C: 61mg | Calcium: 629mg | Iron: 5mg
Author: Stella

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