Shrimp Tacos

I want to dedicate this recipe to 2015. The year every female bought a t-shirt that said “feed me tacos and tell me I’m pretty.”

It’s so cringe-y, but the sentiment stands. All anyone really needs is tacos and compliments. Although you probably should drink water too. Hey. Go drink some water.

So, there are about a million ways to do shrimp tacos, but the way I do it is easy and quick. We both know damn well you don’t have the time or energy to deep fry shrimp or hand-make corn tortillas, honey. This is simple, cheap, and sexy, y’all.

(Cue internal battle on whether I should make a joke that simple, cheap and sexy was my nickname in highschool. Vetoed. I went to a Baptist school).

Ingredients (makes about 12 tacos with “street taco tortillas)

  • 12 “street taco” sized flour tortillas
  • 1 lb large shrimp (I buy peeled/deveined frozen)
  • 2 tbsp oil for frying
  • 3/4 cup all purpose flour
  • 1 1/2 tsp Old Bay seasoning
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/s tsp onion powder
  • 1/2 tsp garlic powder


  • 1 8 oz bag coleslaw mix
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 1/2 cup mayo
  • 1/4 cup sour cream
  • hot sauce to taste ( I use about 1-2 tsp of Texas Pete)


  1. Preheat oven to 300 degrees. Stick flour tortillas in between the cups of an upside down muffin tin (so that they slowly crisp standing up). Put them in the oven. You can skip this if you don’t care about having warm tortillas.
  2. If your shrimp are frozen, thaw according to package directions.
  3. Assemble coleslaw. Literally just mix together the coleslaw ingredients and put it in the fridge.
  4. Assemble sauce. Mix ingredients in a small bowl, then put in the fridge.
  5. Combine flour & seasonings for the shrimp in a large shallow bowl.
  6. Throw shrimp into the flour/seasoning mixture. My shrimp were wet from defrosting, so if you’re using fresh, dip them in some egg/water mixture before putting them into the dry mixture. This will allow the dry ingredients to stick.
  7. Heat oil in a large frying pan over medium heat.
  8. Test one shrimp to ensure the oil is hot. Shrimp should start sizzling immediately. Once oil is hot enough, add the shrimp in one layer. This may take a few batches. I used pre-cooked shrimp, so I fried for 1 minute on each side. If you have raw shrimp, cook for a few minutes more until they are pink.
  9. Take out your tortillas and assemble your tacos. I do coleslaw, shrimp, and then sauce.
  10. To make your sauce all fancypants, spoon it into a plastic sandwich bag. Cut off a bit of one bottom corner of the bag and drizzle it onto the tacos. Enjoy!

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