Crispy shrimp tacos with a cayenne flour coating, served in warm corn tortillas and topped with fresh peach salsa. Crunchy shrimp, cold sweet salsa, lime and jalapeno.
I first made these tacos the same week peaches showed up at the farmers market last year, and the combination surprised everyone at the table – including me! Shrimp dredged in flour seasoned with cayenne pepper, salt, and pepper, fried in vegetable oil until the coating was golden and crunchy. Piled into warm corn tortillas and topped with a salsa of diced peaches, chopped cilantro, red onion, minced jalapeno, and fresh lime juice. So good.
The crispy coating on the shrimp is thin but audible. You hear the crunch when you bite through it, and then the soft shrimp underneath, and then the cold salsa hits. The peach salsa is bright and sharp from the lime and jalapeno, and the sweetness of the peaches catches you off guard every time.
Tips for Making Crispy Shrimp Tacos with Peach Salsa
Fry the shrimp in small batches
Crowding the pan drops the oil temperature and steams the shrimp instead of frying them. Three or four shrimp at a time in a tablespoon or two of vegetable oil over medium-high heat.
Two to three minutes per side. The coating should be deep golden and the shrimp pink and opaque inside. Drain on a paper towel.
Make the salsa while the shrimp fries
Dice one cup of ripe peaches, a quarter cup of red onion, one seeded and minced jalapeno, and two tablespoons of cilantro. Squeeze the juice of one lime over everything and stir.
The salsa is best fresh. After a few hours, the peaches soften and release water. Make it right before serving.
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Crispy Shrimp Tacos with Peach Salsa
Total Time: 42 minutes
Yield: 4–6 servings 1x
Description
Crispy shrimp tacos with a cayenne flour coating, served in warm corn tortillas and topped with fresh peach salsa. Crunchy shrimp, cold sweet salsa, lime and jalapeno.
Ingredients
Units
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Instructions
- In a bowl, mix flour, cayenne pepper, salt, and pepper.
- Dredge shrimp in the flour mixture until well coated.
- Heat vegetable oil in a pan over medium-high heat.
- Fry shrimp until golden and crispy, about 2-3 minutes per side.
- In a separate bowl, combine peaches, cilantro, red onion, jalapeño, and lime juice to make the salsa.
- Warm tortillas in a dry skillet or microwave.
- Assemble tacos by placing crispy shrimp on tortillas and topping with peach salsa.
Notes
For a milder salsa, remove the seeds from the jalapeño. Substitute small strips of white flaky fish if preferred. Store leftover salsa in an airtight container in the refrigerator for up to 2 days. Serve tacos immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 150 mg
Frequently Asked Questions
Can I grill the shrimp instead of frying?
You can, but the crispy coating is what makes these tacos. Grilled shrimp are good but taste like a different thing. The crunch against the soft peach salsa is the point.
What if my peaches are not ripe?
Firm peaches work but taste less sweet. Let them ripen on the counter for a day or two. For the salsa, you want peaches that give slightly when pressed.
Can I use flour tortillas?
Yes. Corn tortillas are traditional and hold up better to the wet salsa, but flour tortillas work if you prefer them. Warm them in a dry skillet for about thirty seconds per side.
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