Go Back

Crispy Shrimp Tacos with Pineapple Salsa

Crispy shrimp tacos with pineapple salsa feature golden, crunchy panko-coated shrimp nestled in warm tortillas. Bright pineapple salsa with jalapeño and cilantro adds a fresh, tropical topping with a tangy lime finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco crispy coating
  • 1 lb large shrimp
  • 1 cup panko breadcrumbs
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 0.25 salt and pepper Use to taste for seasoning the panko and breading.
  • 2 eggs Beaten.
  • 0.5 cup flour
  • 1 oil for frying Enough for shallow-to-deep frying in a skillet.
Pineapple salsa
  • 2 cup fresh pineapple Diced.
  • 0.5 red onion Finely diced.
  • 1 jalapeño Minced.
  • 0.25 cup cilantro Chopped.
  • 2 tbsp lime juice
  • 1 salt To taste.

Equipment

  • 1 deep skillet

Method
 

Make the crispy breading
  1. Mix panko breadcrumbs, chili powder, garlic powder, cumin, cayenne, salt and pepper in a shallow bowl until evenly colored and speckled.
  2. Set up a breading station with flour in one bowl, beaten eggs in another, and the panko mixture in the third.
  3. Pat large shrimp dry, coat in flour, dip in egg, then press into the panko mixture so the crumbs cling.
Fry the shrimp
  1. Heat oil in a deep skillet over medium-high heat until shimmering (about 350°F/175°C), 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 edges look set and crisp.
  3. Drain the fried shrimp on paper towels until no longer steaming.
Make pineapple salsa
  1. Combine fresh pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl and stir until glossy and evenly mixed.
  2. Season with salt to taste, then set aside while you warm the tortillas.
Assemble and serve
  1. Warm corn or flour tortillas until pliable, then fill each with crispy shrimp.
  2. Top generously with pineapple salsa and serve immediately while the shrimp stays crisp.

Notes

For the crispiest shrimp, pat shrimp thoroughly dry and keep the oil hot and steady around 350°F/175°C—if it cools, the panko can turn soggy. Store leftover pineapple salsa in the refrigerator up to 3 days; refrigerate any leftover shrimp up to 2 days and re-crisp in a hot skillet or oven (freezing not recommended for best texture). For a gluten-free swap, use gluten-free panko and a 1:1 gluten-free flour.