Extra Crispy Panko Fried Shrimp Tacos Bowls Recipe

I absolutely love this recipe because it’s the perfect marriage of crispy, golden shrimp alongside fresh and vibrant toppings, creating a dish that’s not only satisfying but also Instagram-worthy. Plus, the zesty crema and touch of heat from the cayenne pepper give it that extra kick, making every bite a delightful explosion of flavor.

The rich, vibrant flavors of these Extra Crispy Panko Fried Shrimp Taco Bowls have my heart. They’re right up my alley, combining richly seasoned shrimp and a satisfying crunch from the panko breadcrumbs.

But what makes these bowls a total outlier in the world of balanced taco salads is that they don’t skimp on the toppings or the base. Cooked rice makes a delightful foundation for fresh chopped cabbage, diced tomatoes, and avocado; you’ve got a perfectly balanced meal, rich in protein and healthy fats.

Ingredients

Shrimp:
Loaded with protein, deficient in calories, and jam-packed with omega-3 fatty acids.

Panko Breadcrumbs:
Crispiness is good and fine; extra crispiness is even better.

For that, you need something with an airy and light texture.

Garlic Powder:
Imparts a greater level of flavor and a touch of warmth to the dish.

Cayenne Pepper:
Delivers fiery flavor that can be tuned to the eater’s specification.

Avocado:
Creamy consistency, loaded with nutritious fats and fiber.

Cilantro:
Adds bright herbaceous notes and fresh, citrusy flavors.

Cabbage:
Crispy, nourishing, and a tremendous source of vitamins C and K.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Vegetable oil, for frying
• 2 cups cooked rice
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup crema or sour cream
• Taco seasoning, to taste

Instructions

1. Prepare the Shrimp:
– The shrimp should be seasoned with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

2. Set Up Dredging Station:
In one bowl, put flour; in a second bowl, put beaten eggs; and in a third bowl, put panko breadcrumbs.

3. Coat the Shrimp:
– Flour each shrimp, then dip in beaten eggs, and coat thoroughly with panko breadcrumbs.

4. Heat Oil:
– In a deep skillet or pot, heat approximately 2 inches of vegetable oil over medium-high heat until it achieves a temperature of 350°F (175°C).

5. Fry the Shrimp:
– Cook the shrimp in batches, avoiding the temptation to overcrowd the pan. Let each batch brown for 2-3 minutes, or until you think it’s done (i.e., golden brown and crisp). Let it drain on a plate lined with paper towels.

6. Prepare the Rice:
Prepare the rice according to the package directions if it is not already cooked. Season the rice with taco seasoning to taste.

7. Assemble the Bowls:
– Split prepared rice among serving bowls. Pile the rice bowls high with the following ingredients: shredded cabbage, diced tomatoes, diced red onion, and crispy shrimp.

8. Add Toppings:
Add sliced avocado as a garnish and finish with a scattering of chopped fresh cilantro.

9. Prepare the Crema:
– In a small bowl, combine crema or sour cream with a squeeze of lime juice and a bit of taco seasoning. Drizzle over the assembled bowls.

10. Serve:
– Each bowl is served with lime wedges on the side to add extra flavor, making the shrimp taco bowls all the more enjoyable!

Equipment Needed

1. Mixing bowls (at least three)
2. Measuring spoons
3. Whisk or fork (for beating eggs)
4. Deep skillet or pot
5. Kitchen thermometer
6. Tongs (for handling shrimp)
7. Plate lined with paper towels
8. Serving bowls
9. Knife
10. Cutting board
11. Small bowl (for crema)
12. Kitchen spoon (for drizzling)

FAQ

• Q: Can I use a different type of breadcrumb instead of panko?A: You can use regular breadcrumbs if necessary, but for the best results, stick with panko breadcrumbs. Either way, make sure to coat the shrimp evenly. After that step, the key to crispness lies in the frying oil and technique.
• Q: How do I ensure the shrimp is extra crispy?A: Ensure that the oil is heated sufficiently before frying, and do not put too many items in the pan at once. If necessary, fry in several batches.
• Q: Can I bake the shrimp instead of frying?Q: Can you bake shrimp? And if so, how would you do it?

  A: Yes, you can bake the shrimp at 400°F (200°C) for about 12-15 minutes or until golden and crispy.

• Q: How do I store leftovers?A: Store the shrimp in a separate airtight container in the fridge for up to two days. Reheat the shrimp in the oven so that it maintains its crispness. The same goes for the toppings—keep the components stored separately.
• Q: Can I use frozen shrimp?A: Yes, but make sure they are completely thawed and dried before you coat them to avoid any kind of sogginess.
• Q: Is there a substitute for crema or sour cream?Greek yogurt can serve as a nutritious substitute for mayonnaise, providing a protein boost in a creamy.
• Q: What other toppings can I add to the bowl?A: Think about boosting flavor and texture with corn, black beans, or jalapeños.

Substitutions and Variations

Substitute crushed cornflakes or crushed tortilla chips for the panko breadcrumbs, and you will get a vastly different texture.
To make the all-purpose flour gluten-free, use cornstarch or rice flour.
Use canola oil or sunflower oil for frying when using vegetable oil.
To prepare using lemon: substitute lemon wedges for lime in this recipe for a different slightly citrusy flavor.
The healthier alternative to sour cream is Greek yogurt.

Pro Tips

1. To ensure the shrimp has maximum flavor, you can marinate them briefly in the seasoning mixture (salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper) for about 15-20 minutes before dredging. This allows the spices to penetrate the shrimp more deeply.

2. For an extra-crispy coating, double-dip the shrimp: after the first panko coating, dip the shrimp back into the beaten eggs, then coat again with panko. This double layer will give a satisfying crunch.

3. To keep the fried shrimp warm and crispy while you finish frying the rest, place them on a wire rack set over a baking sheet and keep them in a low oven (about 200°F or 93°C). This helps maintain crispiness and prevents sogginess.

4. Enhance the flavor of your rice by cooking it in chicken or vegetable broth instead of water. This will add depth and make it more flavorful before you season it with taco seasoning.

5. For the crema, add a bit of finely minced garlic or a small amount of hot sauce along with the lime juice and taco seasoning to elevate the flavor profile and add a little kick to your bowls.