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Crispy Panko Shrimp Tacos
...in your mind.
Crispy Panko Shrimp Tacos

Crispy Panko Shrimp Tacos

I never really deep fried much because I thought it was a pain in the ass. Well not only are these simple, but they are so damn good - Kelly has asked for them again - and that’s saying a lot. Serves 3-4


  • 6 cups canola or vegetable oil
  • 1/2lb 3-1/40 raw shrimp, deveined and tails removed
  • 1/2 cup flour
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle or reg chili powder
  • 2 eggs, whisked
  • 2 cups panko breadcrumbs
  • 1 cup non-fat greek yogurt
  • 1 tablespoon chipotle adobo sauce
  • 2 cups napa cabbage, shredded
  • pack small wheat tortillas


  1. Preheat oil in wide deep pot to 350 degrees
  2. Mix yogurt and chipotle adobo sauce
  3. Bread your shrimp individually: dusting of flour, dip in egg, coat with panko
  4. Warm tortillas
  5. Gently place shrimp in oil, cook in batches of approx 8 (the temperature goes down the more shrimp goes in. For each batch bring heat back up to 350) cook 1 minute
  6. Build taco: tortilla, yogurt sauce, cabbage, shrimp, eat.