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Fried Shrimp Tacos

By Amy Flanigan

Updated May 19, 2026

Read 5 Reviews

Prep 20 minutes mins

Cook 15 minutes mins

Servings 12 tacos

By Amy Flanigan

Updated May 19, 2026

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I make these Fried Shrimp Tacos with popcorn shrimp, fresh slaw, an amazing creamy cilantro-lime dressing, and homemade corn tortillas. It’s truly a homemade Mexican-inspired meal that rivals anything you’d get at a restaurant. With a little bit of meal prep, I can easily get these tacos on the table in less than half an hour.

Easy Shrimp Tacos Recipe

I have to say, these shrimp tacos are next level. I’ve taken a couple of my favorite recipes: popcorn shrimp and corn tortillas, and combined them with the most delicious, tangy dressing, and topped it all with fresh, crispy coleslaw for the ultimate fried shrimp taco.

If you have the popcorn shrimp and corn tortillas on hand, this recipe comes together in a matter of minutes. If you want to prepare them both from scratch, I can tell you the taste is completely irresistible, but it will take a little longer to pull it all together. I like to prep these two things in advance, so come Taco Tuesday, we are ready to roll and just need to assemble the tacos.

Helpful Tips and Variations

• Instead of fried shrimp, use sautéed shrimp. If you don’t want to use fried shrimp, raw shrimp that’s seasoned and sautéed is delicious as well.
• Flour tortillas are also an option. I prefer these tacos with corn tortillas, but there is absolutely no shame in using flour tortillas; I love those, too.
• Swap the coleslaw. Replacing plain coleslaw with creamy coleslaw adds another level of flavor. If you go that route, you might want to consider ditching the cilantro-lime sauce since all those flavors together might not jive.
• Use a different dressing. If the cilantro-lime dressing just isn’t calling your name, try this chimichurri sauce instead.
• Get a head start. Prep the shrimp and tortillas over the weekend so your weekday dinner comes together in just minutes.

5 from 5

Fried Shrimp Tacos

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 12 tacos

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Fried Shrimp Tacos feature popcorn shrimp, fresh coleslaw, an amazing creamy cilantro-lime dressing, all stuffed into homemade corn tortillas.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 1 lb. popcorn shrimp
• ▢ 1 cup cilantro
• ▢ 2 cloves garlic, minced
• ▢ 1 medium jalapeño, chopped (seeds removed if you want a milder sauce)
• ▢ ½ cup mayonnaise
• ▢ ¼ cup sour cream
• ▢ 2 tbsp vegetable oil
• ▢ 2 tbsp fresh lime juice
• ▢ 2 tsp rice wine vinegar
• ▢ ½ tsp kosher salt
• ▢ ¼ tsp black pepper
• ▢ 12 corn tortillas, store bought works
• ▢ 1½ cup plain coleslaw mix, store bought works

Instructions 

• Make the popcorn shrimp.
• Place the cilantro, garlic, jalapeño, mayonnaise, sour cream, vegetable oil, lime juice, rice vinegar, salt, and pepper in the bowl of a food processor; pulse until combined and smooth.
• Make the tortillas from scratch or use store-bought. Warm them over a low flame on stovetop burners until just slightly charred around the edges.
• Top tortillas with a little coleslaw and 5 or so shrimp. Drizzle with the cilantro-lime sauce.
• Serve immediately and enjoy!

Video

Nutrition

Serving: 1(2 tacos) | Calories: 275kcal | Carbohydrates: 13g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 437mg | Sodium: 805mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 6mg | Calcium: 184mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Fried Shrimp Tacos Step by Step

Make the shrimp: Make the popcorn shrimp.

Make the sauce: Place 1 cup cilantro, 2 cloves minced garlic, 1 medium chopped jalapeño, ½ cup mayonnaise, ¼ cup sour cream, 2 tbsp vegetable oil, 2 tbsp fresh lime juice, 2 tsp rice wine vinegar, ½ tsp kosher salt, and ¼ tsp black pepper in the bowl of a food processor and process until well combined and smooth.

Prepare the tortillas: Place the tortillas over a low flame or over stovetop burners to char them slightly and warm them. Warm tortillas are easier to manipulate.

Top tortillas with a dollop of coleslaw and 5 or so shrimp and drizzle with the cilantro-lime sauce.

Serve: Serve immediately and enjoy!

What to Serve with Shrimp Tacos

I love serving these Fried Shrimp Tacos for casual taco nights, summer dinners, or fun weekend meals with chips, tangy pico de gallo, and fresh lime wedges on the side for the perfect fresh and flavorful spread. For a complete meal, I like to add a side of cilantro lime rice, which adds more heartiness to the meal.

How to Store

• Fridge. If there are any leftovers, I’ll store them separately so they keep well. Assembled tacos will get soggy, but the individual ingredients will keep for up to 3 days in the fridge.
• Freezer. In the freezer, the shrimp and the tortillas will keep well for up to 3 months. Flash freeze the shrimp on a cookie sheet and once frozen, transfer to a storage container. Thaw the shrimp in the fridge overnight. For the tortillas, place a piece of parchment paper between each one so you can easily grab what you need. I don’t recommend freezing the coleslaw or the creamy sauce.
• Reheat. Reheat the shrimp in the oven so it crisps up. Don’t use the microwave.

Other Shrimp Recipes We Love

• Garlic Butter Shrimp features a fragrant buttery sauce that comes together in just 15-minutes.
• Shrimp Pesto Pasta is a quick and easy 20-minute meal with a divine pesto and cream sauce that’s full of flavor.
• In this Sheet Pan Low Country Shrimp Boil, I’ve taken potatoes, corn, shrimp, and sausage and tossed them with a buttery Cajun sauce, then baked them to flavorful perfection.