Firecracker Shrimp Tacos

Panko-crusted shrimp and a quick cabbage and carrot slaw are the basis of this fresh spin on a seafood taco.


  • 1 pound uncooked shrimp, shelled and deveined
  • 2 egg whites
  • 1⁄2 teaspoon pepper
  • 2 cups panko breadcrumbs
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 package Old El Paso® Crunchy Taco Shells
  • 2 carrots, shredded
  • 1⁄2 small head cabbage, shredded
  • queso fresco
  • sweet chili sauce
  • fresh cilantro


  • Preheat oven to 475ºF. Lightly grease a large baking sheet and set aside.
  • In a large bowl, mix together flour, salt, and pepper. In another shallow bowl, beat egg whites with 2 Tbsp. cold water. Place panko breadcrumbs in a third shallow bowl.
  • Toss shrimp in flour to coat, shaking off excess. Dip shrimp in egg whites, shake off excess, then toss in panko, shaking off excess. Place about 1 inch apart on prepared baking sheet.
  • Bake in preheated 475ºF oven until shrimp are opaque, about 10 to 15 minutes (depending on size of shrimp) turning shrimp over halfway through cooking time.
  • Mix together shredded cabbage and carrot. In a taco shell, layer cabbage mixture, shrimp, cheese, sweet chili sauce and cilantro. Serve immediately.