Imagine biting into a taco that transforms your taste buds into a tropical paradise - crispy, golden shrimp nestled in warm corn tortillas, topped with a vibrant, sweet-and-spicy peach salsa that'll make your mouth water instantly! These Crispy Shrimp Tacos aren't just a meal; they're a culinary adventure that brings the perfect balance of crunch, freshness, and Mexican-inspired zest right to your plate. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is about to become your new summer obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 8 small corn tortillas
- 1 peach, diced
- 1/4 red onion, diced
- 1 jalapeño, minced
- 1 lime, juiced
- 2 tbsp cilantro, chopped
- Salt and pepper to taste
Instructions
- Start by preparing the peach salsa. In a medium bowl, combine the diced peach, diced red onion, minced jalapeño, lime juice, and chopped cilantro. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld while you prepare the shrimp.
- Preheat your oven to 400°F (200°C) if you prefer to bake the shrimp for a healthier option. Alternatively, you can heat oil in a skillet over medium heat for frying.
- In a shallow dish, place the panko breadcrumbs. In another shallow dish, beat the egg. Season the shrimp with salt and pepper to taste.
- Dip each shrimp into the beaten egg, allowing any excess to drip off, then coat it thoroughly with the panko breadcrumbs. Make sure each shrimp is well-covered for maximum crispiness.
- If baking, arrange the coated shrimp in a single layer on a baking sheet lined with parchment paper. Spray lightly with cooking spray or drizzle a little olive oil over the shrimp. Bake for about 12-15 minutes, or until the shrimp are golden brown and cooked through.
- If frying, heat about 1/4 inch of oil in a skillet over medium heat. Once hot, add the coated shrimp in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- While the shrimp are cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or wrapping them in a damp paper towel and microwaving them for about 30 seconds.
- To assemble the tacos, place 2-3 crispy shrimp on each tortilla. Top with a generous spoonful of the peach salsa.
- Serve immediately with lime wedges on the side for an extra burst of flavor. Enjoy your crispy shrimp tacos with peach salsa!
Tips
- For maximum crispiness, ensure your panko breadcrumbs are fresh and your egg coating is even.
- If baking, use a wire rack on your baking sheet to help the shrimp stay crisp on all sides.
- Let your peach salsa sit for 10-15 minutes before serving to allow flavors to meld together.
- Choose medium-sized shrimp for the best texture and easiest coating.
- Don't overcrowd the pan when frying to maintain oil temperature and ensure even browning.
- Warm tortillas just before serving to keep them soft and pliable.
- For a healthier version, opt for baking instead of frying.
- Use fresh, ripe peaches for the most vibrant salsa flavor.
Nutrition Facts
Calories: 217kcal
Carbohydrates: 36g
Protein: 10g
Fat: g
Saturated Fat: g
Cholesterol: 47mg
