Firecracker Shrimp Tacos

Panko-crusted shrimp and a quick cabbage and carrot slaw are the basis of this fresh spin on a seafood taco.

Cook time: 10-15 min | Prep time: (X) min | Serves: (X) | Yields: (X)


  • 1 lb. uncooked shrimp, shelled & deveined
  • 2 cups panko breadcrumbs
  • 1 cup all-purpose flour
  • 2 egg whites
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 12-count package Old El Paso® Crunchy Taco Shells
  • 1/2 small head cabbage, shredded
  • 2 carrots, shredded
  • sweet chili sauce
  • queso fresco
  • fresh cilantro
  1. Preheat oven to 475ºF. Lightly grease a large baking sheet and set aside.
  2. In a large bowl, mix together flour, salt, and pepper. In another shallow bowl, beat egg whites with 2 Tbsp. cold water. Place panko breadcrumbs in a third shallow bowl.
  3. Toss shrimp in flour to coat, shaking off excess. Dip shrimp in egg whites, shake off excess, then toss in panko, shaking off excess. Place about 1 inch apart on prepared baking sheet.
  4. Bake in preheated 475ºF oven until shrimp are opaque, about 10 to 15 minutes (depending on size of shrimp) turning shrimp over halfway through cooking time.
  5. Mix together shredded cabbage and carrot. In a taco shell, layer cabbage mixture, shrimp, cheese, sweet chili sauce, and cilantro. Serve immediately.

View Party Plan: Spicy Mexican Fiesta