Crispy Shrimp Tacos Recipe

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Crispy Shrimp Tacos

Theresa Taylor


I created this at work for my boss and co workers it was a huge hit. So easy to do.

pinch tips: How to Peel & Devein Shrimp




Adjust to serve as many as you like


30 Min


10 Min


Deep Fry


head purple cabbage
1 bottle
yum yum sauce
1 pkg
flour tortillas
serrano chiles
1 pkg
1 box
panko shrimp breading
1 pkg
sharp cheddar cheese

Directions Step-By-Step

The day before prepare Yum Yum sauce buy putting ΒΌ bottle in the food processor and the 3 Serrano peppers, blend until Serrano's are mixed in well. Add the rest of the bottle to the mixture and give this a good mix, then put in the refrigerator overnight. (This sauce sitting overnight allows the 2 ingredients to marry well.
Make the breading for the shrimp, bread them, and deep fry until done. Allow to drain on paper towel.
Shred the purple cabbage (do not chop, you are looking for texture as well as the taste)
Warm your flour shells.
Place the purple cabbage on the shell 1st then spoon yum yum sauce over the cabbage (as much as you desire, it is all preference). Put your shrimp about 6 or 7 pieces per taco on top of the sauce and sprinkle sharp cheddar cheese on top of the shrimp. Use a kitchen blow torch to melt the cheese onto the shrimp and enjoy. If you do not have a blow torch you can put it under the broiler long enough to melt the cheese. I find the kitchen blow torch faster and easier.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Outstanding