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  • Writer's pictureMorgan

Quick and Easy Shrimp Tacos

Updated: Jun 29, 2022

We wanted to do an easy dinner that would be ready quick since we didn't have tons of time to prep for dinner tonight. We had some left over cabbage & some sad tomatoes, and a can of re-fried beans, so that pretty much means Mexican night around here!

We settled on shrimp tacos since shrimp are incredibly easy to prepare.

Here's what you will need:

1lb of large shrimp. We used frozen ones, but you can get them from the seafood counter at the store defrosted.

1/2 cup of flour

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon powdered garlic

6 cloves garlic

1 lemon

Since we bought frozen shrimp, all we had to do was soak them for 15 - 20 min in warm water until they are defrosted.

Then peel and dry them.

Mix your flour & spices together in a ziplock bag.

Season the shrimp with some salt & pepper.

Then toss them with the seasoned flour in a ziplock bag until they are coated completely.

Pour about 1/2 cup of fry oil (vegetable, canola, peanut, sunflower, etc) and heat it up.

Pan fry up the shrimp in small batches. Cook them for about 2 minutes a side until they are just done.

You want to be sure with shrimp that you don't overcook.

Make sure you use metal or wooden utensils when frying!

When your shrimp are done cooking, place them on a plate covered in paper towel to absorb the excess oil until they are cool enough to eat.

Once all the shrimp are out of the pan, toss in the chopped garlic and fry it up until it's golden & fragrant.

Then turn the heat way down to low and squeeze in the lemon juice (be careful! It can splash up & burn your skin. Long sleeves are a good idea.)

Stir the lemon & garlic together for a second and then pour it over the shrimp (it won't be very saucy since the lemon juice will mostly evaporate, but it will leave a strong lemon flavor!)

Serve with Southwest Coleslaw, tortillas, cheese & beans. We also had some yogurt Tapatio sauce that Tyson made a while back (1/2 cup yogurt or sour cream & lots of Tapatio....keep adding & stirring it until it turns an appetizing dark pink.)

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