This past week I made this easy recipe for Crispy Buffalo Shrimp Tacos and they were one of our favorite dinners so far.
Taco Tuesday is the BEST and has become a for real thing in our house.
Trying out different types of tacos each Tuesday has been so fun and creative, not to mention delicious!
You can add any toppings you like, and we all added what we liked and made our own.
Kind of like a little make your own taco bar.
How to Make Crispy Buffalo Shrimp Tacos
The very light coating on the fried shrimp is achieved by soaking the shrimp in buttermilk and breading them in cornstarch.
I recommend buttermilk because it’s thicker than regular milk.
Fun fact- If you don’t have buttermilk, simply combine a cup of milk with a Tbsp of white vinegar.
After about 15 minutes you have buttermilk 🙂
Pour enough vegetable oil in a saucepan about 2 to 3 inches deep.
Set it over medium heat for about 5 minutes.
Use an instant read thermometer to check the temp.
Once it’s 350 degrees we are ready to fry some shrimp!
Coat each shrimp with the cornstarch and fry for 2 to 3 minutes.
I recommend frying only a few shrimp at a time, so repeat with a few smaller batches.
When you remove them from the oil set them on paper towels to absorb the excess oil.
Then toss them in buffalo sauce right before serving them.
I use a container with a lid so I can easily shake them until evenly coated.
It’s best to let them cool for a few minutes before tossing them so you don’t lose too much breading.
We crammed four pieces of shrimp into each fajita size flour tortilla for maximum shrimpy-ness.
Serve the Crispy Buffalo Shrimp Tacos with your favorite toppings!
I loaded mine with lettuce, ranch, blue cheese crumbles, and green onions.
The kids kept there’s simple with lettuce, ranch, and shredded cheddar cheese.
If you like Crispy Buffalo Shrimp Tacos, you might also like these recipes…
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Crispy Buffalo Shrimp Tacos
Crispy Buffalo Shrimp Tacos have crispy fried shrimp with a light breading and topped with ranch, blue cheese, and lettuce for a fun twist on taco night
- 1 pound jumbo shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- vegetable oil (enough to fill a saucepan 2 to 3 inches deep)
- 1 cup buffalo sauce
- 6 fajita size flour tortillas
- Toppings of choice such as lettuce, ranch dressing, blue cheese crumbles, shredded cheddar cheese, and/or green onions
Put the shrimp in a bowl with the buttermilk. Put the cornstarch in a separate bowl. Fill a saucepan with vegetable oil 2 to 3 inches deep over medium heat.
Once the oil reaches 350 degrees put 6 shrimp in the cornstarch and toss to coat them. Then gently place them in the oil. Fry for 2 to 3 minutes and put them on a plate lined with paper towels. Repeat frying the remaining shrimp.
Coat the shrimp with the buffalo sauce and serve on the tortillas with toppings of choice such as lettuce, ranch dressing, blue cheese crumbles, shredded cheddar cheese, and/or green onions