Ingredients
Equipment
Method
Make the shrimp patty mixture
- Chop the shrimp finely so the pieces bind together when cooked. The texture should look like small bits rather than large chunks.
- Combine chopped shrimp with breadcrumbs, egg, mayonnaise, lime juice, cumin, cayenne, salt, and pepper. Mix until evenly coated and cohesive enough to shape.
- Form the mixture into 8–10 small patties with an even thickness. Press gently so the edges hold together.
Cook the shrimp patties
- Heat vegetable oil in a skillet over medium-high heat until shimmering. Keep the heat steady so the patties brown without drying out.
- Cook patties until golden and cooked through, about 3-4 minutes per side. Flip once you see deep golden edges and the surface set.
Assemble and serve
- Warm the corn tortillas until pliable, then keep them wrapped. They should be hot enough to soften without turning dry.
- Fill each tortilla with a shrimp patty and press lightly so it sits flat. Aim for one patty per taco for even bites.
- Top with cabbage slaw, avocado slices, and cilantro, then squeeze lime juice over the top. Finish right away so the slaw stays fresh.
- Serve with crema on the side for dipping or drizzling. Keep crema separate until serving for best texture.
Notes
Pro tip: for extra crisp edges, make the patties the same thickness and don’t overcrowd the skillet—cook in batches if needed. Store leftover patties in an airtight container in the refrigerator up to 2 days; reheat in a skillet over medium heat until warmed through (avoid microwaving). Freezing isn’t recommended for the best texture of the shrimp patties. Dietary swap: use a mayo alternative (or Greek-yogurt-based crema) if you want a lighter creamy finish.