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+ servings

Spicy Shrimp Tacos

Marla Hingley
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

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

-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.
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