Past Recipes
Crispy Shrimp Tacos

Crispy Shrimp Tacos with Cabbage-Carrot Slaw and Chipotle Mayo

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Crispy shrimp tacos without the deep fry? We are so in. Seared shrimp are chopped and folded into a spicy chipotle mayo along with panko breadcrumbs for instant crunch. A lime-spiked slaw piled on top adds even more crunch and creaminess. Serve with a crisp, smooth Mexican-style lager and you’ll be ready to hit the cabana in no time.  

  • Stovetop Only
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
  • Calories 720
  • Protein 32g
  • Total Carb 69g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • cilantro
    • 1/4 ounce
    • cilantro
  • scallions
    • 3
    • scallions
  • garlic
    • 1 clove
    • garlic
  • shrimp
    • 10 ounces
    • shrimp
  • flour tortillas
    • 6
    • flour tortillas
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • nonfat sour cream
    • 1 ounce
    • nonfat sour cream
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • shredded green cabbage
    • 1/2 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • chipotle paste
    • 1 teaspoon
    • chipotle paste

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • aluminum foil


Soy, Crustacean Shellfish, Egg, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Halve lime. Rinse cilantro and roughly chop leaves, discarding stems. Trim and discard scallion roots and thinly slice. Mince garlic. Pat shrimp dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired.

  2. Warm tortillas

    Warm tortillas

    Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer and toast, working in batches as needed, until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve. Reserve pan for next step.

  3. Toast breadcrumbs

    Toast breadcrumbs

    Heat pan from tortillas over medium heat. Add breadcrumbs and toast, stirring frequently, until golden, 5-6 minutes. Transfer breadcrumbs to a plate, reserving pan for next step.

  4. Sear shrimp

    Sear shrimp

    Heat pan from breadcrumbs over medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 2-3 minutes per side. Transfer shrimp to cutting board, allow to cool slightly, then roughly chop.

  5. Make slaw and shrimp

    Make slaw and shrimp

    In a large bowl, whisk together sour cream, juice of ½ lime, cilantro, garlic, half of mayonnaise, ¼ teaspoon salt, and pepper as desired until fully combined (cut remaining lime into wedges for serving, if desired). Add slaw mix and scallions and toss to coat. In a medium bowl, stir together chipotle paste (skip or use half for less heat) and remaining mayonnaise to combine, then stir in chopped shrimp.

  6. Finish shrimp and plate

    Finish shrimp and plate

    Add toasted breadcrumbs to bowl with shrimp and toss gently to combine, being careful not to overmix (so the breadcrumbs stay crunchy!). Divide tortillas between serving plates and layer with cabbage-carrot slaw and crispy shrimp. Dig in!

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