Spicy Shrimp Tacos
Who needs to go to a restaurant when you can make these just as delicious right in your own home! Crunchy baked shrimp, crispy lettuce, with a bit of spicy sauce all wrapped in a tender grilled tortilla.
First coat the shrimp in the the oil and butter mixture, then lay in the crumb mixture, pressing to adhere both sides. Place on a baking sheet and bake until fully cooked, about 10 minutes.
For the sauce, I used a bit of gluten free Thai red curry paste for flavor and spice, but you can use Sriracha or any other gluten free hot sauce you like. Try and make the sauce ahead of time so the flavors have time to meld.
Prepare all the taco filling ingredients and place into individual bowls so everyone can assemble their own. To give the tortillas an authentic taste, grill them lightly on both sides.
Spicy Shrimp Tacos
Ingredients
Sauce
- 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
Shrimp
- 2 lbs 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
- 1/8 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
Instructions
- 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.
- 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.
- 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.
Notes
-For a kid friendly version of the sauce, replace the Sriracha with some ketchup to taste.
Just wondering about the picture of the Hellmans mayo etc. Is that supposed to be the sauce? The sauce on the tacos does not look like it is ketchup based.
Oops sorry! I was thinking about ketchup (since thats what my kids prefer to use instead of the Sriarcha), but its mayo that is the base for the sauce. Thanks for the catch!
sounds great! but would like a good recipe for flour tortia’s…i used to make them when i didn’t have to be gluten free but i tried one time to make the g.f. ones but not a good recipe….do you think you could send one on..thanks……………..ada
That one is still on my to-do list! I will let you know once its perfected! I do have a recipe for Corn Tortillas if you want to try that one – those made from corn are a bit tougher in texture, but they taste much better if you grill them on both sides just before eating.