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Crispy Shrimp Tacos with Zesty Garlic Lime Crema

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A quick and easy recipe featuring crispy battered shrimp fried to golden perfection, nestled in warm tortillas and topped with a bright, creamy garlic-lime crema and fresh toppings.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (tail-on optional)
  • 1 cup (120g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 3/4 cup (180ml) buttermilk (or 3/4 cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • Vegetable oil for frying (canola or grapeseed preferred)
  • 8 small corn or flour tortillas, warmed
  • Garlic-Lime Crema:
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 2 cloves garlic, minced
  • Juice of 1 lime (about 2 tablespoons)
  • Zest of 1 lime
  • 1 tablespoon fresh cilantro, chopped (optional)
  • Salt to taste
  • Optional toppings: thinly sliced red cabbage or slaw mix, chopped avocado, fresh cilantro leaves, sliced jalapeños, lime wedges

Instructions

  1. Rinse and pat dry the shrimp thoroughly to ensure batter sticks well.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.
  3. Pour in the buttermilk (or milk + lemon juice mixture) and stir gently until just combined; a few lumps are okay.
  4. Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
  5. Dip shrimp into the batter in batches, letting excess drip off, then carefully lower into hot oil without overcrowding.
  6. Fry shrimp for 2-3 minutes per side until golden and crispy. Remove with a slotted spoon and drain on paper towels or wire rack.
  7. While shrimp fry, mix sour cream or Greek yogurt, minced garlic, lime juice and zest, chopped cilantro, and salt in a small bowl. Refrigerate until serving.
  8. Warm tortillas in a low oven (300°F/150°C) for 5-10 minutes or in a dry skillet for 30 seconds per side.
  9. Assemble tacos by placing crispy shrimp in tortillas, drizzling with garlic-lime crema, and topping with cabbage, avocado, jalapeños, and cilantro. Squeeze extra lime if desired.

Notes

Dry shrimp thoroughly before battering to ensure crispiness. Maintain oil temperature around 350°F (175°C) to avoid greasy shrimp. Batter should not be overmixed; a few lumps are fine. Make garlic-lime crema ahead to deepen flavor. Warm tortillas just before serving to prevent breakage. Variations include adding chipotle powder for heat, using almond flour for gluten-free, or air frying shrimp for less oil.

Nutrition

Keywords: shrimp tacos, crispy shrimp, garlic lime crema, quick dinner, easy tacos, seafood tacos, weeknight meal

Find it online: https://chloeplate.com/crispy-shrimp-tacos-recipe-easy-zesty-garlic-lime-crema-tacos/