Spicy Shrimp Tacos
Author: Marla Hingley
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 1 cup GF mayonnaise
  • 1-2 Tbsp GF prepared horseradish sauce, to taste
  • Zest from 1 lime
  • 1 Tbsp lime juice
  • 1 Tbsp fresh cilantro, chopped
  • Sriracha or red curry paste, to taste
  • 2lbs shrimp, peeled & devined
  • 4 Tbsp butter or margarine, melted
  • 2 Tbsp olive oil
  • 1 ¼ cups GF panko breadcrumbs
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp cayenne
Taco Filling Suggestions
  • 8 GF tortilla wraps
  • Lettuce, shredded
  • Tomatoes, diced
  • Cheddar cheese, grated
  • Lime zest
  • Fresh cilantro
  • GF corn chips, broken/strips
  • Lime wedges
  1. Combine all the sauce ingredients and set aside. It's best if you can prepare the sauce about an hour in advance, as this will allow the flavors to better meld and intensify. The amounts for the sauce are just a guideline, adjust them more or less to taste.
  2. Once shrimp are clean, pat dry and set aside. Combine oil and butter together in dish. In another shallow dish combine remaining ingredients, tossing to mix. First dip shrimp in butter mixture, then lay into crumb mixture until fully coated on both sides, pressing to adhere. Place on a baking sheet and bake at 400°F for 10 minutes or until fully cooked.
  3. Lightly grill tortillas on both sides and serve with sauce and toppings set out in individual bowls, along with a fresh lime wedge for each person.
-Gluten free panko breadcrumbs are really so much better than regular breadcrumbs since they have larger flakes and are so much crispier in texture.
-For a kid friendly version of the sauce, replace the Sriracha with some ketchup to taste.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/spicy-shrimp-tacos/