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To make crispy baked shrimp tacos, you need a few key items. Here’s the list: - 1 lb large shrimp, peeled and deveined - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste - 8 small corn or flour tortillas These ingredients help create the perfect texture and flavor. The shrimp give a nice seafood taste. The panko breadcrumbs add the crunch. Seasoning makes everything tasty. To make your tacos even better, add some tasty toppings: - 1 cup shredded green cabbage - 1/2 cup diced tomatoes - 1/4 cup chopped fresh cilantro - 1 avocado, sliced - Lime wedges for serving These toppings add color and flavor. Cabbage gives a nice crunch. Tomatoes and avocado add freshness. Cilantro brings a burst of flavor. Lime adds a zesty kick. Not all ingredients have to stay the same. You can switch some items based on what you have. - Shrimp can be swapped with chicken or tofu for different tastes. - If you want a gluten-free option, use almond flour instead of regular flour. - You can also use different spices like chili powder or oregano for a unique flavor. These swaps can make the dish fit your needs. Always feel free to get creative. Check out the Full Recipe for more ideas! To start, gather all your ingredients. You need 1 pound of shrimp, panko breadcrumbs, and flour. The garlic powder, smoked paprika, cumin, and optional cayenne pepper add flavor. Don’t forget the eggs, salt, and pepper. 1. Preheat the oven to 425°F (220°C). This step ensures the shrimp cook evenly and become crispy. 2. Line a baking sheet with parchment paper to make cleanup easy. 3. In a shallow bowl, mix flour, garlic powder, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. This mix will coat the shrimp and add taste. 4. In another bowl, whisk the eggs until well beaten. This will help the breadcrumbs stick to the shrimp. 5. Place the panko breadcrumbs in a third bowl. This will give the shrimp their crispy texture. Now, it’s time to coat and bake the shrimp. 1. Dip each shrimp into the flour mixture, shaking off the extra. 2. Next, dip it into the beaten eggs. Make sure it’s fully coated. 3. Finally, coat the shrimp with panko breadcrumbs. Press gently to help the breadcrumbs stick. 4. Place the shrimp on the prepared baking sheet. 5. Spray the shrimp lightly with cooking spray. This helps them crisp up nicely. 6. Bake for 12-15 minutes, flipping halfway. The shrimp should turn golden brown and be cooked through. While the shrimp bake, warm the tortillas. This makes them soft and easy to fold. 1. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side. 2. Assemble the tacos by placing shredded cabbage on each tortilla. 3. Add 2-3 crispy shrimp on top of the cabbage. 4. Next, sprinkle diced tomatoes and add avocado slices. 5. Garnish with chopped cilantro and serve with lime wedges. For the full recipe, please check the details above. Enjoy your flavorful and satisfying meal! To get that perfect crunch on your shrimp, start with dry shrimp. Pat them with a paper towel. This step helps the coating stick better. Use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. After coating the shrimp, spray them lightly with cooking spray. This will help them brown nicely in the oven. Bake them until golden brown, flipping halfway through. This ensures even cooking and crispiness. You need a few basic tools for this recipe. A shallow dish helps for coating the shrimp easily. Use a whisk for beating the eggs. A baking sheet lined with parchment paper makes for easy cleanup. A dry skillet is great for warming tortillas. Make sure to have a good knife for slicing your toppings. These tools will help you create a fun cooking experience. Serve your crispy baked shrimp tacos with fresh toppings. Shredded cabbage adds crunch and color. Diced tomatoes keep it fresh and juicy. Avocado slices bring creaminess to every bite. Don’t forget the lime wedges! A squeeze of lime adds a bright flavor. You can also serve with a side of salsa or hot sauce for extra heat. Enjoy your meal with friends or family for a fun gathering! For the full recipe, check out the Crispy Baked Shrimp Tacos section above. {{image_2}} You can switch out shrimp for other proteins. Chicken works great in this recipe. Simply use bite-sized pieces of chicken breast. Fish is another option. White fish like cod or tilapia can be baked just like shrimp. Tofu is perfect for a plant-based taco. Make sure to use firm tofu for the best texture. A good sauce can elevate your tacos. Try a zesty lime crema. Mix sour cream with lime juice and zest. This gives a fresh taste. You can also make a spicy mayo. Combine mayonnaise with sriracha for added kick. A tangy salsa verde adds depth too. Blend fresh tomatillos, jalapeños, and cilantro for a vibrant sauce. If you want a vegetarian taco, use roasted veggies. Bell peppers, zucchini, and mushrooms work well. Season them with a bit of olive oil and spices. You can also use beans for protein. Black beans or chickpeas add a nice texture. Stuff your tacos with these fillings and enjoy a hearty meal. For the full recipe, check out the Crispy Baked Shrimp Tacos section. To keep your crispy baked shrimp tacos fresh, store them properly. First, let the tacos cool down to room temperature. Then, place leftover shrimp in an airtight container. You can store the tortillas and toppings separately. This helps maintain their texture. The shrimp will stay good in the fridge for up to two days. Use a paper towel to absorb extra moisture in the container. When you're ready to enjoy your leftovers, reheating is important. For crispy shrimp, I recommend using the oven. Preheat your oven to 350°F (175°C). Spread the shrimp on a baking sheet and warm them for about 10 minutes. This keeps them crunchy. If you prefer, you can use an air fryer. Cook at 350°F for 5 minutes. Reheat the tortillas in a dry skillet for best results. If you want to store shrimp for longer, freezing is a good option. Place cooked shrimp in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer the shrimp to a freezer bag. Remove as much air as possible to prevent freezer burn. Label the bag with the date. Frozen shrimp are best used within three months. To enjoy, thaw shrimp in the fridge overnight before reheating. For the best taste, avoid freezing the assembled tacos. To keep shrimp tacos crispy, serve them right after making them. If you need to wait, place the baked shrimp on a wire rack. This helps air circulate around them and keeps them crunchy. Avoid stacking them on a plate, as this can make them soggy. You can also lightly spray them with oil before baking. This adds extra crispness to each piece. Yes, you can prepare the shrimp ahead of time. Coat the shrimp in the flour, egg, and panko mixture. Then, place them on a baking sheet. Cover and store them in the fridge for up to one hour before baking. If you need to store them longer, freeze the coated shrimp. Freeze them in a single layer, then transfer to a bag. When ready, bake them directly from frozen, adding a few extra minutes to the cooking time. You can tell shrimp are cooked through when they turn pink and opaque. This usually takes about 12-15 minutes at 425°F (220°C). You can also check the internal temperature, which should reach 120°F (49°C). If you want to ensure perfect shrimp, look for them to curl into a C shape. If they form an O shape, they may be overcooked. Perfectly cooked shrimp are juicy and tender, making your tacos delightful. For the full recipe, see the details above. Crispy baked shrimp tacos are a delicious and fun meal. We covered the main ingredients, preparation, and baking steps. You learned how to layer flavors with toppings and sauces. I shared tips to make your tacos crisp and tasty, plus storage ideas to keep leftovers fresh. Explore variations with different proteins or vegetarian options. Feel free to try different sauces. Enjoy these tacos with confidence, knowing you have the right skills to impress!

Crispy Baked Shrimp Tacos

Discover the deliciousness of Crispy Baked Shrimp Tacos that are easy to make and packed with flavor! With succulent shrimp coated in a crispy panko crust, these tacos are a perfect weeknight dinner. Load up your tortillas with crunchy cabbage, fresh tomatoes, and creamy avocado for a tasty twist. Click through to explore this simple recipe and elevate your taco night to a whole new level! Enjoy a burst of flavor in every bite!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

8 small corn or flour tortillas

1 cup shredded green cabbage

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

1 avocado, sliced

Lime wedges for serving

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    In a shallow dish, combine the flour, garlic powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Mix well.

      In another shallow dish, whisk the eggs until well beaten.

        Place the panko breadcrumbs in a third shallow dish.

          Dip each shrimp first into the flour mixture, shaking off the excess, then into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place the coated shrimp on the prepared baking sheet.

            Once all shrimp are coated, spray them lightly with cooking spray to help them crisp up in the oven.

              Bake the shrimp in the preheated oven for 12-15 minutes, or until golden brown and cooked through, flipping halfway through the cooking time.

                While the shrimp are baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

                  To assemble the tacos, place a handful of shredded cabbage on each tortilla, followed by 2-3 crispy shrimp, diced tomatoes, and avocado slices.

                    Garnish with chopped cilantro and serve with lime wedges on the side.

                      Prep Time: 15 min | Total Time: 30 min | Servings: 4