We are a family that eats just about everything – Sushi, BBQ, Seafood, Italian, Mexican, Indian, Chinese, Steak & Potatoes – you name it, we’ll eat it. While we usually have a wide variety of meals each week, seafood tends to be one of those items that sneaks onto the menu more frequently than others. We especially love shellfish – shrimp, lobster, crab, clams, scallops. Thing is, having seafood for dinner usually means there is more of a time commitment involved. And I hate peeling shrimp. It’s a job I deem “boy work” and often pass along to Ben.

crispy shrimp tacos recipe 2

Wouldn’t it be nice to have a few shortcuts up your sleeve? To eat like you’ve slaved in the kitchen for hours, when in reality you’ve whipped up dinner in 30 minutes? Yeah. I like that.

I wanted to stick with the theme of super easy/convenient so I came up with a quick and easy Crispy Shrimp Tacos Recipe that includes enough shortcuts to keep prep/cook time basically down to the time it takes to bake the shrimp – 12 minutes!

crispy shrimp tacos recipe 2 - 12 Minute Crispy Shrimp Tacos Recipe
12 Minute Crispy Shrimp Tacos
crispy shrimp tacos recipe 2 - 12 Minute Crispy Shrimp Tacos Recipe
A quick and easy recipe that uses time saving shortcuts so you can spend more time with the family and less time in the kitchen.
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Cook Time
12 min
Cook Time
12 min
  1. Seapak Popcorn Shrimp
  2. 1 tbsp Butter, melted OR olive oil spray
  3. Favorite Taco or Cajun Seasoning
  4. 1/4 cup Ranch dressing
  5. 1 tsp Sriracha Sauce
  6. 1 cup deli cole slaw
  7. 1 tbsp cilantro, chopped
  8. Corn or flour tortillas
  9. Pico de Gallo OR Salsa
  10. Lime, sliced
  1. Preheat oven to 450.
  2. Place frozen Seapak Popcorn Shrimp on foil lined baking sheet and brush with butter. (Healthier alternative is to spray with olive oil instead of using butter)
  3. Sprinkle with your favorite Taco or Cajun Seasoning (I like spicy so I used Malibu Gourmet Foods Gourmet Cajun Seasoning).
  4. Bake at 450 for 12 minutes, or until crispy.
While shrimp is baking
  1. Mix ranch dressing with sriracha to make sauce. Feel free to adjust amount of sriracha to taste.
  2. Mix deli cole slaw with cilantro.
  3. Warm tortillas.
  4. Spread desired amount of sriracha/ranch sauce on tortilla, add 4-6 shrimp and top with salsa and cilantro cole slaw. Garnish with lime.
  1. I always make Pico de Gallo from scratch, but as a shortcut you can buy it pre-made or just your favorite store bought salsa. Even better - make a batch yourself one day when you have a free few minutes and you'll be able to use it all week long.
Surf and Sunshine http://www.surfandsunshine.com/


  1. Now I like that! Especially the baked Tilapia. I don’t get to Sam’s that often, but hubs does – but these dinners are really nice and I will let him know to pick up a few.

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