Crispy Shrimp Tacos

Step 1

Pat the shrimp dry with paper towels by gently pressing each one between two sheets, removing as much moisture as possible—this helps the breading stick.

Step 2

Pour the flour into a shallow bowl or plate. Crack the egg into a second shallow bowl and whisk it with a fork until the yolk and white are completely blended.

Step 3

Pour the panko breadcrumbs into a third shallow bowl or plate.

Step 4

Take one shrimp and roll it in the flour bowl, coating all sides evenly, then tap off any excess—this is the first breading layer.

Step 5

Dip the floured shrimp into the egg bowl, coating it completely on all sides, then lift it and let excess egg drip back into the bowl.

Step 6

Roll the shrimp in the panko bowl, pressing gently so the breadcrumbs stick to the wet egg, and place it on a clean plate—repeat with remaining shrimp.

Step 7

Pour olive oil into a 12-inch skillet to a depth of about 0.25 inch and heat over medium-high heat until the surface shimmers and a breadcrumb dropped in immediately sizzles, about 2 minutes.

Step 8

Carefully place 4 breaded shrimp into the hot oil—they should sizzle loudly and immediately start to float.

Step 9

Cook the shrimp without moving them for 90 seconds until the bottom is golden brown like caramel.

Step 10

Using tongs, flip each shrimp and cook the other side for 60 more seconds until it is the same golden brown color, then transfer to a paper-towel-lined plate.

Step 11

Repeat steps 8–10 with the remaining 4 shrimp, cooking them in the same oil.

Step 12

Warm the tortillas in the dry skillet (still on medium heat) for 15 seconds on each side—they should be pliable and smell toasted.

Step 13

Lay a warm tortilla on your plate and place one fried shrimp in the center.

Step 14

Top the shrimp with a small handful of shredded cabbage piled on one side of the shrimp.

Step 15

Repeat steps 13–14 to build 7 more tacos, using all 8 shrimp and remaining cabbage—you will have 2 tacos per serving.