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Crispy Shrimp Tacos with Pineapple Salsa

Crispy shrimp tacos with pineapple salsa feature golden, crunchy breaded shrimp tucked into warm tortillas and topped with bright yellow, tropical pineapple salsa. The quick fry time delivers a crisp exterior while the lime-jalapeño salsa stays fresh and juicy.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Ingredients Equipment Method Notes

Ingredients
  

Crispy shrimp tacos
  • 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
  • 0.01 salt use for breading and salsa to taste
  • 0.01 black pepper use for breading
  • 2 eggs beaten
  • 0.5 cup flour
  • 0.01 oil for frying
  • 8 tortillas small corn or flour, warmed
Pineapple salsa
  • 2 cup fresh pineapple diced
  • 0.5 red onion finely diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • 0.01 salt to taste

Equipment

  • 1 deep skillet

Method
 

Make the breading station
  1. Mix panko breadcrumbs, chili powder, garlic powder, cumin, cayenne, salt, and black pepper in a shallow bowl until evenly combined.
  2. Set up a breading station with flour in one bowl, beaten eggs in another bowl, and the panko mixture in a third bowl.
  3. Pat large shrimp dry, then coat in flour, dip in beaten eggs, and finish by coating with the panko mixture.
Fry the shrimp
  1. Heat oil in a deep skillet over medium-high heat until hot.
  2. Fry the shrimp for 2-3 minutes per side until golden and crispy, then drain on paper towels.
Make the pineapple salsa
  1. Combine diced fresh pineapple, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice in a bowl.
  2. Season the pineapple salsa with salt to taste.
Assemble and serve
  1. Warm the tortillas, then fill with crispy shrimp.
  2. Top the tacos generously with pineapple salsa and serve immediately.

Notes

Pro tip: Pat the shrimp very dry before flouring to help the breading cling, and fry in small batches so the oil temperature stays steady for maximum crispness. Store shrimp leftovers in the refrigerator up to 2 days; reheat in a hot oven or air-fryer to re-crisp. Keep pineapple salsa refrigerated up to 3 days. Freezing is not recommended for the crispy texture. For a lighter option, you can use an air-fryer method (still bread with panko, then spray with oil) while keeping the pineapple salsa the same.