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Crispy Shrimp Tacos with Pineapple Salsa

Crispy shrimp tacos with a crunchy panko coating and bright pineapple salsa. Golden, fried shrimp are tucked into warm tortillas and topped with a tangy lime-jalapeño pineapple mixture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 cup panko breadcrumbs
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • salt and pepper to taste
  • 2 eggs beaten
  • 0.5 cup flour
  • 1 oil for frying enough for frying
Pineapple salsa
  • 2 cup fresh pineapple diced
  • 0.5 red onion red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • salt to taste

Equipment

  • 1 deep skillet

Method
 

Make the shrimp breading
  1. In a shallow bowl, mix panko breadcrumbs, chili powder, garlic powder, cumin, cayenne, salt, and pepper until evenly combined with visible speckles of seasoning.
  2. Set up a breading station with flour in one bowl, beaten eggs in another, and the panko mixture in a third.
  3. Pat the large shrimp dry, then coat each piece in flour, dip in egg, and finally press into the panko mixture so the crumbs cling in an even layer.
Fry the shrimp
  1. Heat oil in a deep skillet over medium-high heat until shimmering, then carefully add shrimp in a single layer.
  2. Fry shrimp for 2-3 minutes per side until golden and crispy, turning once when the bottom looks browned.
  3. Transfer the fried shrimp to paper towels to drain while keeping them in a single layer.
Mix and assemble
  1. Combine diced fresh pineapple, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice for salsa, then season with salt to taste.
  2. Warm tortillas and fill with crispy shrimp, then top generously with pineapple salsa and serve immediately.

Notes

For the crispiest coating, pat shrimp very dry before flouring and avoid crowding the skillet so the oil temperature stays stable. Store salsa in the refrigerator up to 3 days and keep shrimp separate; rewarm tortillas and re-crisp shrimp in a hot oven or air fryer for 3-5 minutes before serving. Freezing is not recommended for the fried shrimp texture. For a lower-carb option, use corn tortillas sized for smaller portions or serve on crisp lettuce instead of tortillas.