Popcorn shrimp tacos are the perfect way to satisfy your cravings for both seafood and Mexican food. These tacos are crispy, crunchy, and flavorful, sure to put a smile on your face.
Funny story of how this recipe came to life. One day my big kid and I were running errands, and he wanted Popeyes chicken (one of his favorites), but at the time, I wasn’t craving popcorn shrimp, and I wanted taco bell (my favorite). So we ended up with both Popeyes and taco bell. It was a win-win. Long story short, they gave us the wrong Popeyes order, and we only knew when we got home. So my son didn’t get his usual order: mild chicken tenders. Instead, he was given mac n cheese, a chicken sandwich, and a box of popcorn shrimp. As a pescatarian, I usually order vegetarian tacos from taco bell; I was set. Then my son offered me some of the shrimp; he said, “Mom help me finish this; there’s so much.” So as I was eating the popcorn shrimp with my black beans taco, I thought, why not just add the shrimp inside the tacos? Let me tell you. It was so delicious!
So here we are with a delicious recipe at home. If you want a new and exciting way to enjoy popcorn shrimp, why not try making them into tacos? These tacos are so versatile and packed with flavor. You can add your favorite toppings and serve them with your favorite drinks.
Ingredients
Popcorn shrimp:
- 2 lbs large shrimp (deveined)
- 2 Tbsp Mustard
- 2 Tbsp hot Sauce (Cholula brand)
- 2 Eggs
- 1 cup flour
- 1/2 cup cornstarch
- 2 Tablespoons of Creole seasoning
- 1/2 Tablespoon of Garlic Powder
- Cooking oil for frying.
For Tacos Fixing:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Beans
- Cheese
How to:
- Combine the flour and cornstarch in a medium bowl (set aside).
- In a separate bigger bowl, Add shrimp, mustard, hot sauce, eggs, creole seasoning, and garlic powder; set this aside for at least 30 minutes).
- In the meantime, prepare the taco fixings.
- Heat the oil in a large skillet or deep fryer to 350 degrees F.
- Once ready, coat each shrimp with the flour mixture.
- Fry the shrimp in batches for min3-4 minutes per side, or until golden brown is cooked through.
- Drain the shrimp on paper towels.
Build the tacos
- Add 2-3 popcorn shrimp for each tortilla, then top it with your favorite fixings.
Need a guacamole recipe or mango pico de gallo? CLICK HERE for more.
Tips:
- For extra crispy shrimp, double-coat them in the flour mixture.
- If you don’t have a deep fryer, you can fry the shrimp in a large skillet with about 1 inch of oil. Just monitor the oil temperature closely so that the shrimp don’t burn.
- If you don’t want them in a taco, serve the popcorn shrimp with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or sweet and sour sauce, and do it with a side of salad or fries.
Popcorn shrimp tacos are excellent party food, as they are easy to make and easily customized to your liking.
Here are some of the benefits of making popcorn shrimp tacos:
- They are easy to make. The recipe is simple, and you can make this with ingredients that you are likely to have on hand.
- They are delicious. Popcorn shrimp are crispy and flavorful, and they pair perfectly with the flavors of Mexican food.
- They are versatile. You can customize your popcorn shrimp tacos by adding your favorite toppings, such as lettuce, tomato, cheese, sour cream, and salsa.
- They are great for sharing. Popcorn shrimp tacos are easy to make in large quantities and will surely please everyone at your next gathering.
If you’re a fan of seafood, then you’ll love popcorn shrimp. They’re made with fresh shrimp cooked to perfection and then coated in a light and crispy batter. Popcorn shrimp is a great way to enjoy seafood without dealing with the mess of peeling. They’re also a great source of protein, so they are perfect for a quick weeknight meal or a fun party snack. Kids and adults love them, and they are always a hit at parties.
Crispy Popcorn Shrimp Tacos
Ingredients
- 2 lbs large shrimp deveined, shell off
- 2 tbsp mustard
- 2 tbsp hot sauce (cholula brand)
- 2 eggs
- 1 cup flour
- 1/2 cup cornstarch
- 2 tbsp creole seasoning
- 1/2 tbsp garlic powder
- Cooking oil for deep frying
Tacos Fixing
- Sour cream
- Guacamole (optional)
- Salsa
- Shredded lettuce
- Beans
- Cheese
Instructions
- Combine the flour and cornstarch in a medium bowl (set aside).
- In a separate bigger bowl, Add shrimp, mustard, hot sauce, eggs, creole seasoning, and garlic powder; set this aside for at least 30 minutes).
- In the meantime, prepare the taco fixings.
- Heat the oil in a large skillet or deep fryer to 350 degrees F.
- Once ready, coat each shrimp with the flour mixture.
- Fry the shrimp in batches for min3-4 minutes per side, or until golden brown is cooked through.
- Drain the shrimp on paper towels.
Build the tacos
- Add 2-3 popcorn shrimp for each tortilla, then top it with your favorite fixings.
Notes
- For extra crispy shrimp, double-coat them in the flour mixture.
- If you don’t have a deep fryer, you can fry the shrimp in a large skillet with about 1 inch of oil. Just monitor the oil temperature closely so that the shrimp don’t burn.
- If you don’t want them in a taco, serve the popcorn shrimp with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or sweet and sour sauce, and do it with a side of salad or fries.
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