What’s better than a taco? A taco filled with crispy popcorn shrimp, of course! I first stumbled upon this delightful combination during a beach vacation a couple of years ago, where I experienced these scrumptious little bites served at a food truck. The vibrant flavors of the shrimp paired with fresh, crunchy cabbage slaw had my taste buds doing a happy dance! Ever since then, I’ve been on a quest to recreate that beach experience in my very own kitchen. And let me tell you, these Popcorn Shrimp Tacos with Cabbage Slaw hit the spot every single time!
Each bite bursts with flavor, and it’s such an easy recipe that you’ll love making it as much as you love eating it. Whether you’re whipping these up for Taco Tuesday or a casual weekend dinner, I promise you this recipe will bring some fun to your table – not to mention some serious crunch!
What’s in Popcorn Shrimp Tacos with Cabbage Slaw?
Popcorn Shrimp: The star of this dish! I like to use frozen popcorn shrimp because it’s super convenient, and thawing takes just about 30 minutes. You can find some great quality brands at the grocery store—just look for ones that aren’t coated in too many additives.
Buttermilk: This creamy delight is key to making the shrimp luscious and flavorful. Soaking the shrimp in buttermilk helps keep them tender and adds a delightful tang.
All-Purpose Flour and Panko Breadcrumbs: We go for a double coating here! The flour gives the shrimp a base layer, while the panko adds the perfect crunch. Panko is light and airy, making every bite crispier.
Spices (Paprika, Garlic Powder, Cayenne Pepper): These spices elevate the flavor of the shrimp. Paprika adds a lovely color and smoky flavor, garlic powder adds that aroma we all love, and cayenne pepper gives it a kick—feel free to adjust based on your spice tolerance!
Vegetable Oil: For frying! I typically use canola or sunflower oil because they have a high smoke point and don’t overwhelm the flavors.
Cabbage (Green and Red): The slaw is essential for adding crunch and freshness! Use green cabbage for its mild flavor and red cabbage for color. Together they create a beautiful mix.
Carrots and Cilantro: I love the sweetness that shredded carrots bring to the slaw, plus they add color. And cilantro? Well, it’s the perfect finishing touch for garnish!
Avocado: Creamy avocado slices add richness to the tacos, balancing the crispy shrimp beautifully.
Lime and Hot Sauce: Don’t skip these! A squeeze of lime brightens everything up, and hot sauce (if you’re feeling spicy) is just the cherry on top of this delicious taco sundae!
Is Popcorn Shrimp Tacos with Cabbage Slaw Good for You?
Now, let’s talk about health! Popcorn shrimp may not be the healthiest option because they are fried, but they do pack some protein. Shrimp is a lean source of protein, which can help keep you full. The cabbage and carrots in the slaw are low in calories and packed with vitamins – talk about a win-win!
Buttermilk: This ingredient is rich in calcium, and particularly good for those looking for a dairy boost. If you’re watching fat intake, consider trying low-fat buttermilk.
Avocado: This gem is full of healthy fats, which are great for your heart. Plus, it adds creaminess!
Overall, while we can enjoy these tacos responsibly, it’s good to consider portion sizes especially because of the frying involved. Treat this dish as a fabulous indulgence that you can balance with plenty of greens on the side!
Here’s What You’ll Need:
– 1 lb popcorn shrimp, thawed
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 cup panko breadcrumbs
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper (optional)
– Salt and pepper to taste
– Vegetable oil for frying
– 8 small corn or flour tortillas
– 1 cup green cabbage, shredded
– 1/2 cup red cabbage, shredded
– 1/2 cup carrots, shredded
– 1/4 cup cilantro, chopped (for garnish)
– 1 avocado, sliced
– Lime wedges (for serving)
– Hot sauce (optional)
This recipe serves about 4 people—perfect for a small gathering or a cozy dinner at home!
How to Make Popcorn Shrimp Tacos with Cabbage Slaw?
1. **Prepare the Shrimp**: In a bowl, soak the popcorn shrimp in buttermilk for about 30 minutes in the refrigerator. This is a great time to prep your other ingredients!
2. **Set Up Breading Station**: In two separate bowls, place flour in one and mix panko breadcrumbs, paprika, garlic powder, cayenne (if you’re feeling adventurous), salt, and pepper in the other.
3. **Bread the Shrimp**: Remove shrimp from buttermilk, allowing the excess to drip off. Dip each shrimp into the flour, shaking off the excess, and then coat it in the breadcrumb mixture until nicely covered.
4. **Fry the Shrimp**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Fry the shrimp in batches—careful not to overcrowd the pan—cooking for about 2-3 minutes on each side or until they’re golden brown and crispy. Remove and drain them on paper towels.
5. **Make the Slaw**: In a bowl, toss together the green cabbage, red cabbage, and shredded carrots. Drizzle with lime juice and sprinkle with salt and pepper to taste.
6. **Warm the Tortillas**: Lightly warm the tortillas in a dry skillet or microwave until they’re soft and pliable. This step is essential for claiming taco glory!
7. **Assemble Tacos**: On each tortilla, pile up a generous serving of cabbage slaw, then top with 3-4 pieces of that lovely fried popcorn shrimp. Add avocado slices on top and sprinkle with cilantro for that fresh touch!
8. **Serve**: Arrange tacos on a platter with lime wedges and hot sauce on the side for those who like a little heat. Dig in and enjoy the deliciousness!
Flavorful Finishes!
If you want to switch things up, feel free to customize! You can use a different protein—like chicken or tofu, make it spicy with jalapeños, or even switch out the slaw for a mango salsa for those tropical vibes. These tacos are versatile, so let your creativity shine!
Next time you’re in the mood for something crunchy, flavorful, and downright fun, give these Popcorn Shrimp Tacos a try. I guarantee they’ll become a new family favorite! And when you do make them, I’d love to hear how they turn out. Happy cooking!
