Gluten-Free Fried Shrimp Tacos

Crispy, golden perfection meets zesty freshness in these irresistible Gluten-Free Fried Shrimp Tacos! Each bite combines tender, lightly battered shrimp fried to a beautiful crunch, nestled in warm corn tortillas and topped with a tangy cilantro-lime slaw. A drizzle of creamy, spicy sriracha-lime crema pulls all the flavors together, making every taco a burst of texture and taste. This easy-to-follow recipe uses gluten-free all-purpose flour and cornstarch for a light, airy batter, ensuring a delightful crunch without the gluten. Perfect for taco nights or entertaining guests, these tacos are ready in under 40 minutes and are sure to impress with their vibrant presentation and bold flavors.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 corn tortillas
• 1 cup gluten-free all-purpose flour
• 0.25 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup club soda, cold
• 3 cups vegetable oil, for frying
• 2 cups shredded cabbage
• 0.25 cup fresh cilantro, chopped
• 1 lime, juiced
• 0.5 cup mayonnaise
• 1 tablespoon sriracha sauce
• 0.5 teaspoon garlic powder

Directions

Step 1

In a medium mixing bowl, combine the gluten-free all-purpose flour, cornstarch, baking powder, salt, and black pepper.

Step 2

Gradually add the cold club soda to the dry ingredients, whisking until you have a smooth batter. Set aside.

Step 3

Heat the vegetable oil in a deep-frying pan or pot over medium-high heat to 350°F (175°C).

Step 4

Pat dry the shrimp with paper towels to remove excess moisture and dredge them lightly in some additional gluten-free flour to help the batter adhere.

Step 5

Dip each shrimp into the prepared batter, ensuring they are fully coated. Carefully lower the shrimp into the hot oil. Fry in batches to avoid crowding, cooking each batch for 2-3 minutes or until golden brown and crispy.

Step 6

Remove the shrimp with a slotted spoon and drain on paper towels.

Step 7

In a small mixing bowl, combine mayonnaise, sriracha sauce, lime juice, and garlic powder to make the spicy crema. Set aside.

Step 8

To prepare the slaw, toss the shredded cabbage and cilantro with a squeeze of lime juice in a separate bowl.

Step 9

Heat the corn tortillas on a skillet or directly over a gas flame for about 20 seconds on each side until warm.

Step 10

Assemble the tacos by placing a few fried shrimp in each tortilla, topping with a generous amount of slaw, and drizzling with the spicy crema. Serve immediately.

Nutrition Facts

Serving size	(2333.8g)

Amount per serving	% Daily Value*
Calories	9040.7

Total Fat 810.7g	0%
Saturated Fat 109.5g	0%
Polyunsaturated Fat g
Cholesterol 974.9mg	0%
Sodium 4092.8mg	0%
Total Carbohydrate 339.0g	0%
Dietary Fiber 34.6g	0%
Total Sugars 12.2g
Protein 138.8g	0%

Vitamin D 0IU	0%
Calcium 644.4mg	0%
Iron 10.2mg	0%
Potassium 2239.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.2%

Protein: 6.0%

Carbs: 14.7%