Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage

Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage pack a whole lot of crunch and flavor, without the deep-fryer! You'll love this easy shrimp tacos recipe! 
A platter with Oven-Fried Crispy Shrimp Tacos with Pickled Cabbage and Corn.
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Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 420
Author Liren Baker

Ingredients

Quick Pickled Cabbage

  • 2 cups shredded red cabbage
  • 1 cup cooked corn kernels
  • 1/3 cup apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper

For the Oven-Fried Crispy Shrimp Tacos

  • 2 cups panko breadcrumbs
  • 1/2 teaspoon cayenne pepper (use less if you don't like spice)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons olive oil
  • 2 tablespoons corn starch
  • 1/2 teaspoon kosher salt
  • 1 lb shrimp peeled and deveined
  • 2 egg whites whisked
  • 8 corn tortillas for serving
  • 1 avocado sliced, for serving
  • cilantro chopped, for serving
  • red onion sliced, for serving
  • hot sauce for serving (I like Tabasco habanero)

Instructions

For the Quick Pickled Cabbage

  • In a large glass bowl, combine the cabbage, corn, vinegar, sugar, salt and pepper. Stir well and refrigerate while you prepare the rest of the dish.

For the Oven-Fried Crispy Shrimp Tacos

  • Preheat the oven to 400°F with a rack in the center of the oven.
  • In a medium bowl, stir together the panko breadcrumbs, cayenne pepper, paprika, garlic powder, and onion powder until combined. Stir in the olive oil until the mixture is well coated. If you feel like your mixture needs a touch more olive oil, add a bit more. Set aside.
  • In a large bowl, whisk together the cornstarch and salt. Toss the shrimp in the cornstarch mixture to evenly coat the shrimp.
  • Dip each shrimp in the whisked egg whites and coat on all sides with the panko breadcrumb mixture. Place on a baking sheet.
  • Bake the shrimp for about 10 minutes, or until golden and fully cooked.
  • Heat the corn tortillas. To serve, place the shrimp in the tortilla, top with quick pickled cabbage and corn, a slice of avocado, red onion and chopped cilantro. Serve with hot sauce on the side.

Notes

Oven-fried crispy shrimp adapted from Oven-Fried Shrimp via Williams Sonoma.

Nutrition

Calories: 420kcal | Carbohydrates: 44g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 1165mg | Potassium: 480mg | Fiber: 6g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 24.8mg | Calcium: 192mg | Iron: 3.6mg
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