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Say “Aloha” to Sweet and Spicy Shrimp Tacos

Say “Aloha” to Sweet and Spicy Shrimp Tacos

May 28, 2012
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taco, ingredients, shrimp

Imagine the most beautiful place you could ever eat shrimp. Now believe me when I tell you that I got to eat there! Earlier this year, Ryan and I had the amazing opportunity to spend a week in Maui with my entire family. It was a minor miracle that we all made it there at the same time – trying to coordinate the work schedules of nine people so that they can go on vacation together is a real feat! But it absolutely could not have been more perfect. It was my first visit to Hawaii, but now I understand why people refer to it as "paradise." The flights may be long, but it was worth it to spend a week basking in sunshine, reading by the pool, boogie boarding in the ocean, watching whales leap and splash, walking along the coast and eating lots and lots of fresh seafood.

Hawaii, couple, beach

Naturally, because Hawaii is an island, seafood is a staple at all local restaurants. Mahi mahi, ahi tuna, and shrimp appear in abundance. One of the tastiest things I ate on our vacation were enormous coconut-crusted shrimp. Mmm! Just thinking about the sweet coating on those shrimp makes me hungry. So, in an effort to bring back memories of that salty air and balmy weather, I recently made Sweet and Spicy Baked Shrimp Tacos at home. The combination of sugar and spice fit right in with the sort of fares we enjoyed on our vacation. Plus, with so little effort required to prepare this meal, you just might find time to put your feet up and press "play" on your CD of "Golden Hawaii Hits" (Yes, I have one of those. Doesn’t everyone?).

For your own beach-inspired meal, it’s first things first: heat your oven to 500°F.

I like to chill the taco sauce for a nice contrast with the warm shrimp inside, so I prep that next. In a small bowl, combine the sour cream, chili powder, lime juice and chopped fresh cilantro.

taco, sauce, sour cream

Once the sauce is mixed, cover it with some plastic wrap and place it in the refrigerator to cool until the tacos are ready to serve.

sour cream, sauce, taco

Now get your spice mixture together. In a small bowl, combine the white sugar, brown sugar, flour, plain breadcrumbs, ground allspice, black pepper, red pepper (a.k.a. cayenne pepper), garlic powder and ground ginger.

taco, spices, bowl

I like to use peeled, deveined shrimp that I buy in a bag at the grocery store – it’s so easy! This kind came pre-cooked, though raw shrimp works great. I just removed the tails and rinsed the shrimp. Then I set up a little assembly line for the shrimp. Start by placing the shrimp in melted butter, then drop the buttered shrimp in your bowl of spices to coat them. Finally, place the shrimp in rows on a foil-wrapped pan (easy clean up!).

shrimp, coated, spice

Place the pan of shrimp in your preheated oven and bake for 5-6 minutes. If you used raw shrimp, you want to make sure that they cook long enough to turn pink – which means they are baked through. The coating will get nice and bubbly.

cooked, shrimp, oven

As soon as the shrimp are done baking, it’s time to assemble your tacos. Just take a warm tortilla shell and fill it with shrimp, coleslaw mix and top with your cool sour cream sauce. You’re done!

shrimp, taco, spice

These Sweet & Spicy Baked Shrimp Tacos will be giving you visions of sunshine and surf. Make them at home, then rate and review the recipe.

Come back in a few days when I will share a very special cupcake recipe.

Amanda is paid to write for the Land O’Lakes Recipe Buzz® Blog.

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I found the mixture to be very sweet. I liked the glaze itself. I thought about adding cardamom, to the mixture. Mint to the sauce. Going with an Indian flair. Next time I will add a lot more pepper and Tabasco. I also added a couple tablespoons of Dijon to the sauce mixture and a dash of Tabasco. I wonder if it's possible to substitute the flour for cornstarch for those who are gluten-free. I think it's a good start. Overall, it was pretty good.

Posted June 11, 2017 by Susan

Great Recipe....I used Panko instead of Bread Crumbs......worked better, and better suited for the taste of the tacos.....still, however, lost some of the coating. Don't know what to do to avoid that. Also, I will change to Lagostino shrimp as they are long and flat, and don't curl as much as shrimp. Incidentally, when you buy unpackaged shrimp, buy only those that have not already curled. Those that are curled in the raw state are not FRESH. Raw shrimp will curl the as they age. Langostinos are available from local speciality fish mongers. Try a vendor located in the Italian sector of your city.

Posted March 12, 2017 by Robert