National Pinot Grigio Day: Crunchy Taco Shrimp
Recipe Type: Appetizer
Serves: 4 to 6 servings
These tortilla-crusted shrimp with taco spices make for a delicious crunchy shrimp appetizer paired with a glass of white wine.
  • 1 pound of large shrimp, deveined with tail left on
  • 2 cups crushed tortilla chips
  • 2 tablespoons taco seasoning
  • 1 teaspoon salt
  • 2 eggs, beaten
  • Guacamole for serving
  1. Preheat the oven to 425 degrees.
  2. Season the shrimp with the taco seasoning and the salt, tossing to coat.
  3. Place the eggs in one bowl and the crushed tortilla chips in another bowl.
  4. Dip each shrimp in the eggs, letting all the excess drip off, then into the tortilla chips pressing the chips onto the shrimp.
  5. Spray a baking sheet with cooking spray and place the shrimp on in an even layer.
  6. Cook for 5 minutes, then flip the shrimp over to the other side for another 5 minutes.
  7. Serve with guacamole on the side for dipping.
Recipe by Honest Cooking at