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Crispy Shrimp Tacos with Pineapple Salsa

Crispy shrimp tacos with pineapple salsa bring golden, crunchy shrimp to soft tortillas with a bright tropical topping. Quick pan-fry timing keeps the coating crisp before you pile on the pineapple salsa.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco coating
  • 1 lb large shrimp peeled and deveined
  • 1 cup panko breadcrumbs
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • salt and pepper to taste
  • 2 eggs beaten
  • 0.5 cup flour
  • oil for frying
Pineapple salsa
  • 2 cup fresh pineapple diced
  • 0.5 can red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • salt to taste
Tacos
  • 8 small corn or flour tortillas

Equipment

  • 1 deep skillet

Method
 

Make the crispy shrimp coating
  1. In a shallow bowl, mix panko breadcrumbs, chili powder, garlic powder, cumin, cayenne, and salt and pepper until evenly combined. The mixture should look speckled and evenly seasoned.
  2. Set up a breading station with flour in one bowl, beaten eggs in another, and the panko mixture in a third. Keep the bowls in a straight line for quick dipping.
  3. Pat large shrimp dry, then coat in flour, shaking off excess. A light dry dusting helps the egg cling.
  4. Dip the floured shrimp into the beaten eggs, letting excess drip back into the bowl. The shrimp should look glossy before coating.
  5. Coat the shrimp in the panko mixture, pressing gently so crumbs adhere. Arrange breaded shrimp in a single layer while you heat the oil.
Fry and assemble the tacos
  1. Heat oil in a deep skillet over medium-high heat until shimmering. Add one shrimp to test— it should sizzle immediately.
  2. Fry shrimp for 2-3 minutes per side until golden and crispy, flipping once with a tongs. Remove when the coating is deep golden and you see crisp edges.
  3. Drain the fried shrimp on paper towels and leave them uncovered to stay crisp. Let them rest just long enough to stop steaming.
  4. For the salsa, combine diced fresh pineapple, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice in a bowl. Stir until the juices start to lightly coat the fruit.
  5. Season the salsa with salt to taste and taste for balance. It should be bright, slightly spicy, and tangy.
  6. Warm small corn or flour tortillas until pliable. Fill each tortilla with crispy shrimp and top generously with pineapple salsa.
  7. Serve immediately while the shrimp coating is crisp and the salsa looks glossy. Arrange tacos so the pineapple topping is visible.

Notes

Pro tip: keep the salsa separate until serving so the panko stays crisp. Store shrimp cooked in the fridge up to 2 days, but re-crisping is best done in a hot skillet or oven (not microwaved). Salsa keeps in the fridge up to 3 days; freeze pineapple salsa for up to 2 months, though texture softens. For a lighter option, bake the breaded shrimp at 425°F (spray with oil) until browned, then assemble as written.