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Crispy shrimp Taco


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  • 1 T (15ml) Olive Oil
  • 1/2 medium Sweet Onion, cut into 1/4″ dice
  • 2 Garlic Cloves, crushed or finely chopped
  • preferred Spicy Chilies to taste, usually about 2 Jalapenos, finely diced
  • 1 t (5g) ground Cumin
  • 3/4 lb. (340g) Tomatoes (@ 2 medium sized tomatoes), diced into 1/4″ or ran through food processor’s coarse grating disc
  • 1 lb. (455g) Shrimp, peeled, de-veined, and cut into 1/2″ pieces
  • 3 to 4 T chopped fresh Cilantro
  • Sea Salt, to taste
  • 12 thin Corn Tortillas
  • Oil for frying (enough to have a depth of 2″ in your pan), preferably Grape Seed Oil or Peanut Oil


Adapted from


Step 1

Make the filling
1. In a large saute pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, @ 3-4 minutes, then add garlic, chilies, and cumin and cook for another minute.

2. Add the tomatoes and cook, stirring occasionally, until it reduces to a thick sauce, about ketchup consistency. Add the shrimp and cook for one minute. Remove from heat and allow to cool. Stir in cilantro and season with sea salt to taste.

If serving with Tomato Broth, make now. *recipe follows

Roll and Fry Tacos
1. Heat the oil to about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil. Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil to soften then. Pat dry with paper towels and pile them into a single stack.

2. Spoon 3 T of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.

3. Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.

Tomato Broth Recipe
Also from Rick Bayless’ Fiesta at Rick’s. Makes enough for 12 tacos.

3/4 lb (340 g) ripe Tomatoes, roughly chopped
1/2 med. Sweet Onion, roughly chopped
2 cloves Garlic, peeled and roughly chopped
1 T Olive Oil
2 c Chicken or Shrimp broth
Sea Salt to taste

1. Combine tomatoes, onion, and garlic in a blender. Puree until smooth.

2. Heat the olive oil in a medium saucepan. When hot enough to sizzle a drop of the puree, add all of the puree, cook and stir until noticeably thicker and darker, @ five minutes. Add the broth, bring to a boil and simmer on medium-low for 30 minutes. It should have a “soupy” consistency. Add a little water if necessary. Season with sea salt to taste.

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