Crispy Fried Shrimp Tacos

Crispy Fried Shrimp Tacos topped with mango slaw are hand-held, flavor-packed bundles of deliciousness! This recipe is super quick and easy to make, and the tacos are full of fried shrimp, juicy mango, tomato, avocado, and shredded cabbage!  

Fried shrimp tacos with mango slaw are kid-friendly and a true family favorite. With the mango slaw, you have all of the basic food groups covered, and it makes a perfect one-dish meal, ideal for a casual weeknight supper.

I’m sure you can tell by the number of shrimp recipes on my blog, they are one of my favorite foods. Combine them with another of my favorite foods, tacos, and this recipe is a culinary bonanza! I think you will also love it as much as we do.

Here’s what you will need: 

Fried shrimp ingredient:

• Shrimp – are the VIPs at this party. You will need them peeled, deveined, and the tail removed. I like to use extra-large shrimp, but you can use any size you prefer.
• Flour – coats the shrimp, and when they are fried, it morphs into a crispy coating.
• Chili powder, salt, pepper, and garlic salt – are mixed with the flour to add more layers of flavor to the shrimp.
• Olive oil – is used both for cooking the shrimp and as an ingredient in the dressing.
• Tortillas – you can’t have tacos without tortillas. You can use either flour or corn; be sure to heat them first.

Mango slaw ingredients:

• Packaged coleslaw – the ultimate in convenience food, saves lots of chopping in this recipe. Feel free to substitute freshly shredded cabbage if you prefer.
• Mango – has a texture similar to peaches and has a wonderful fresh sweet taste that pairs beautifully with the shrimp.
• Tomatoes – adds a bit of color to the mango slaw and adds rich flavor.
• Avocado – adds a rich, buttery, creamy goodness to the dish.

Mango slaw dressing ingredients:

• Hot sauce – adds a bit of heat to the mango slaw dressing
• Jalapeno pepper – with the ribs and seeds removed provides a zesty, fresh flavor to the dressing.
• Lime juice – adds a fresh citrusy component and emulsifies with the olive oil to make the base of the mango slaw dressing.
• Sugar, cumin, and kosher salt – balance out the dressing and enhance the other flavors.

Here’s how to make this recipe:

1. Add the coleslaw, cubed mango, and chopped tomato to a large bowl to make the mango slaw. Mix well and set aside.

2. For the mango slaw dressing, whisk together the hot sauce, sugar, salt, cumin, lime juice, and jalapeno in a small bowl or shake together in a mason jar. Add olive oil and whisk or shake again.

3. Pour one-half of the dressing over the slaw and mix well. Add more dressing if needed. Then, add the avocado cubes and toss gently.

4. Add the flour, salt, pepper, chili powder, cumin, and garlic salt to a large bowl or plastic storage bag to coat the shrimp.

5. Either whisk or shake to combine. Add the shrimp and shake again. Make sure they are evenly coated with the flour mixture.
6. Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the shrimp to the pan in a single layer. Do not crowd them. Depending on the size of your pan and the size of the shrimp, you may need to cook them in batches.
7. Fry the shrimp for a total of three to four minutes, or until they are golden brown on both sides. Depending on the size of the shrimp, it may take a few more seconds or a little less time for them to cook. Just watch them carefully.

8. Remove the shrimp from the pan and place it on a paper towel to drain.
9. Follow the directions on your package of tortillas to warm them or check out additional heating methods to ensure they are warm, soft, and pliable in the FAQ section.
10. To assemble the tacos, put a large scoop of mango slaw on a tortilla and top with shrimp. Garnish with shredded cheese, if desired. Repeat for the remaining tacos. Serve immediately!

Frequently asked questions:

Sharon’s tips:

Shrimp sizes are not regulated and may be different where you live. They are sold as quantity per pound. As an easy rule of thumb, the bigger the shrimp, the fewer per pound. This recipe calls for extra-large (21-25 shrimp per pound). You can use larger or smaller, but you will need to adjust the cooking time.

If you are in a hurry to thaw frozen shrimp, put them in a colander in the sink and let cold water run over them. This only takes a few minutes. Or, you can let them sit overnight in the fridge.

If you have leftover corn tortillas, try cutting them into six triangles and frying in a small amount of oil for a minute or so over medium-high heat. Drain on paper towels and add a bit of salt. You will never buy chips again.

I like to chop the coleslaw that comes packaged into smaller pieces because it gives you room for more shrimp in the tacos and makes them easier to eat.

Love tacos? Try these recipes too: 

• Grilled Fish Tacos, Spicy Slaw and Avocado Crema
• Fish Tacos with Mango Slaw
• Easy Slow Cooker Pulled Pork Tacos
• Spicy Blackened Shrimp Tacos with Avocado Salsa
• Walking Taco Casserole
• Easy Crunchy Taco Cups

Need more menu ideas? Check out all of my southwestern or Tex Mex recipes here:

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

** This recipe was originally published on August 26, 2016. It was republished on September 3, 2021, with new photos, and the addition of an FAQ section and tips. There is no change to the original recipe.