Sweet & Spicy Baked Shrimp Tacos
Sweet & Spicy Baked Shrimp Tacos

Sweet & Spicy Baked Shrimp Tacos

Spice-coated shrimp are baked and then placed on top of corn tortillas. Add coleslaw mix and drizzle them with a flavorful sauce for a new twist on tacos.

The Story Behind the Recipe
8
tacos
15 min
PREP TIME
20 min
TOTAL TIME

Ingredients

Spice Mixture

1/3 cup sugar

3 tablespoons firmly packed brown sugar

2 tablespoons all-purpose flour

2 tablespoons plain breadcrumbs

1/2 teaspoon ground allspice

1/2 teaspoon coarse ground black pepper

1/2 teaspoon ground red pepper (cayenne)

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

Shrimp

1/4 cup Land O Lakes® Unsalted Butter,  melted

1 (16-ounce) package uncooked medium shrimp, peeled, deveined, tails removed

Sauce

1/2 cup sour cream

1 tablespoon lime juice

2 teaspoons chopped fresh cilantro

1/2 teaspoon chili powder

Tacos

16 (6-inch) corn tortillas, warmed

2 cups coleslaw mix

 

 *Substitute Land O Lakes® Salted Butter.

How to make

  1. STEP 1

    Heat oven to 500°F. Line baking sheet with aluminum foil; set aside.

  2. STEP 2

    Combine all spice mixture ingredients in bowl. Dip shrimp in butter then in spice mixture. Place onto prepared baking sheet. Bake 5-6 minutes or until shrimp are pink and coating is bubbly.

  3. STEP 3

    Combine all sauce ingredients in bowl.

  4. STEP 4

    Assemble tacos by stacking2 warmed tortillas onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Fold tortillas over filling.

Nutrition

330Calories
11Fat (mg)
95Cholesterol (mg)
420Sodium (mg)
47Carbohydrates (g)
3Dietary Fiber
11Protein (g)

Reviews

Explore reviews from
our online community

  December 29, 2017

This recipe was so easy and had an amazing combo of sweet/ spicy, soft/crunchy.

— says Nina K
Helpful?
TWEAKS

I decreased the white sugar just slightly and halved the recipe for 2 servings- 4 tacos.

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  January 16, 2017

Outstanding recipe! Because I did not make tacos for 8 people, I used half of each item listed in the spice mixture of ingredients. Every bite of my taco was heaven. Other things I did: used 9 medium shrimp in each large flour tortillas with additional sauce. I then shared recipe with family members. Yummmmmy.

— says Susan
Helpful?
  March 14, 2016

Like everyone else I agree it's way too sweet as written. But go half (or a little less) on the white sugar and increase to well rounded measures of the spices and it balances out much better. You'll get that sweet-spicy flavor. I also increase the chili powder in the sour cream sauce and add a a little adobo sauce from canned chipotles to kick that up a little. Once the adjustments are made it's an easy and pretty tasty week night meal.

— says Yvette
Helpful?
  March 08, 2015

Much too sweet.

— says Bob
Helpful?
  July 07, 2014

Great, cut the recipe in half, then half-ed the granulated sugar again. so glad I didn't use all of the called for sugar, it would have been grossly sweet. I thought half of that amount was perfect. Instead of topping with sauce, I tossed the sauce in with the coleslaw because it was really thick. the flavors worked great together, and with a little lime juice on top, and a little extra cayenne, these were the best shrimp taco's ever.

— says Anna
Helpful?
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