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Crispy Shrimp Tacos with Pineapple Salsa

Crispy shrimp tacos with bright pineapple salsa—golden, crunchy panko-coated shrimp piled into warm tortillas and topped with a tangy lime-jalapeño fruit salsa. Ideal for a tropical Mexican-style seafood meal with big crunch in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp 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
  • 0.25 salt and pepper
  • 2 eggs, beaten
  • 0.5 cup flour
  • 0.5 cup oil for frying
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
  • 0.25 salt to taste
Tacos
  • 8 small corn or flour tortillas

Equipment

  • 1 deep skillet

Method
 

Make the crispy shrimp breading
  1. Mix panko breadcrumbs, chili powder, garlic powder, cumin, cayenne, salt and pepper in a shallow bowl until evenly combined.
  2. Set up a breading station with flour in one bowl, beaten eggs in another, and the panko mixture in a third.
  3. Pat the large shrimp dry, then coat in flour, dip in egg, and finally coat with the panko mixture.
Fry shrimp and drain
  1. Heat oil in a deep skillet over medium-high heat.
  2. Fry the shrimp for 2-3 minutes per side until golden and crispy.
  3. Drain the shrimp on paper towels after frying to remove excess oil.
Mix pineapple salsa
  1. Combine diced fresh pineapple, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice in a bowl.
  2. Season the salsa with salt to taste and stir until well mixed.
Assemble and serve
  1. Warm the small corn or flour tortillas so they’re pliable.
  2. Fill tortillas with crispy shrimp and top generously with pineapple salsa.
  3. Serve immediately while the shrimp are still crisp.

Notes

For maximum crunch, keep fried shrimp in a single layer and assemble right before eating. Store pineapple salsa covered in the fridge for up to 3 days; shrimp is best eaten the day it’s fried and doesn’t freeze well for texture. If you want a lighter coating, you can use crushed cornflakes or panko with a thin oil mist, keeping the same breading steps.