Crispy Shrimp Tacos with Sweet Chili Mayo


By Paul Kostandin

photo credits : Olive Oil Times

Enjoy a restaurant-quality taco feast made right in the comfort of your own home. These sensational, EVOO-fried, shrimp are tossed in a sweet chili sauce and mayonnaise combination adding layers of flavor. Joining the crispy-crunchy, super saucy shrimp in the taco-filling fun are crisp veggies, fragrant fresh herbs, and zesty citrus. 


Sweet Chili Mayo

  • 1/2 cup mayonnaise

  • tbsp sweet chili sauce

    Crispy Shrimp:

  • lb raw shrimp, peeled

  • 1/2 cupbuttermilk

  • 1/2 tspsalt

  • 1/2 tspgarlic powder

  • 1/2 tsponion powder

  • 2tspsriracha or hot sauce

  • 1/4tspblack pepper

  • 4cupsmild intensity extra virgin olive oil for frying

  • 3/4 cup cornstarch

  • Taco Essentials and Fillings:
  • 8 – 10 each corn tortillas, toasted

  • cups cabbage, shredded

  • 1/2 cup cilantro leaves, chopped

  • 1/4 cup radish, thinly sliced

  • 1/4 cup tomatoes, diced

  • lime wedges and hot sauce


  • Place mayonnaise and sweet chili sauce in a medium bowl and whisk to combine. Cover and refrigerate until ready to make the tacos.
  • Pat shrimp dry with paper towels and place in a large bowl. Add buttermilk, salt, garlic, onion, sriracha, and pepper, stir to combine, cover, and refrigerate for 30 minutes to marinate.
  • Meanwhile, heat olive oil to 350°F in a large heavy-bottom skillet or Dutch oven over medium-high heat. The oil should be a little over 2 inches deep in the pot or pan.
  • Place cornstarch in a large bowl. Working in batches, using a slotted spoon, transfer the shrimp to the bowl with the cornstarch (make sure to let any excess marinade drip off the shrimp before adding it to the cornstarch. Gently toss to coat the shrimp in the cornstarch and transfer to a baking sheet (single layer) while you bread the remaining shrimp.
  • Working in batches of 2 – 3 shrimp, carefully place them into the hot oil, and fry until lightly golden and crisp, about 3 – 4 minutes. Transfer the fried shrimp to a paper towel-lined plate or baking sheet to drain. 
  • Remove the chili mayo from the refrigerator, add shrimp, and toss to coat. Fill tortillas with shredded cabbage, cilantro, radishes, and tomatoes. Top each taco with 2 – 3 fried shrimp and serve with lime wedges and hot sauce. 

Older Post