Firecracker Shrimp Tacos are a fun twist on a traditional taco. The crunch of the crispy shrimp with the cabbage combined with tangy queso fresco & sweet chili sauce is sure to light up your next taco night! These tacos were inspired by some I had when I visited Arizona earlier this year. While they’re not exactly the same, they are still pretty darn good!

First, you will bread the shrimp and bake it. You’ll need panko, egg whites, and flour. The size of shrimp that you use doesn’t matter, but keep in mind that small shrimp will cook faster than larger shrimp.

Lightly grease a large baking sheet and set aside. In a large bowl, mix together the flour, salt, and pepper. In another shallow bowl, beat the egg whites with 2 tablespoons of cold water. Place the panko crumbs in a third shallow bowl. Set up your assembly line!

Toss the shrimp in the flour to coat, and shake off excess. Then, dip the shrimp in the egg whites, shake off excess, then toss in panko, again shaking off excess.

Place about 1 inch apart on the prepared baking sheet. Bake until the shrimp are opaque, about 10 to 15 minutes (this really depends on the size of the shrimp) turning the shrimp over halfway through cooking time.

While the shrimp are baking, you can get together the toppings: fresh shredded cabbage and carrot, sweet chili sauce, cilantro, and cheese.

Mix together the shredded cabbage and carrot. In a taco shell, layer the cabbage mixture, shrimp, cheese, sweet chili sauce, and cilantro. Enjoy immediately!

Firecracker Shrimp Tacos

Print Recipe

Course Main Course

Cuisine Mexican

Servings 12 tacos

Ingredients

Shrimp

1 lb uncooked shrimp shelled & deveined
2 cups panko
1 cup all-purpose flour
2 egg whites
1 teaspoon salt
1/2 teaspoon pepper

Tacos

1 12-count Old El Paso® Crunchy Taco Shells or flour tortillas
1/2 small head cabbage shredded
2 carrots shredded
sweet chili sauce
queso fresco
fresh cilantro

Instructions

Shrimp

Preheat oven to 475°F. Lightly grease a large baking sheet and set aside.
In a large bowl, mix together flour, salt, and pepper. In another shallow bowl, beat egg whites with 2 tablespoons cold water. Place panko in a third shallow bowl. Toss shrimp in flour to coat, shaking off excess. Dip shrimp in egg whites, shake off excess, then toss in panko, shaking off excess. Place about 1 inch apart on prepared baking sheet.
Bake in preheated 475°F oven until shrimp are opaque, about 10 to 15 minutes (depending on size of shrimp) turning shrimp over halfway through cooking time.