That is definitely one of my favorite things…when happy hour just turns into dinner. It doesn’t have to be tons of people or a big production of food and drinks.
It can be a bottle of wine and some cheese and one really tasty prepared appetizer like this Tortilla Crusted Taco Shrimp. This shrimp is so simple, with only a few ingredients…you’ll be wanting it for appetizers or a light dinner any night of the week!
Pinot Grigio is one of our go to wines for cocktail hour…or just after work, when you’re winding down from the day. We are definitely a household that enjoys a glass of wine most nights with dinner – and after dinner – depending on how long we like to extend the night.
You can make these shrimp for appetizers or make them for dinner, they work both ways. And like I said, they’re so easy to make you might as well go ahead and make a bunch because they’ll be gone in a flash.
Start of by seasoning the shrimp with some salt and taco seasoning.
Toss to coat, then dip in beaten eggs and finally in crushed tortilla chips for the coating. Now chill your Pinot Grigio…bake and eat.
The flavors of this Pinot Grigio with the tortilla crusted shrimp…it can’t be beat. Just make sure that along with the wine you serve these shrimp with a good helping of guacamole on the side for dipping.
Print
National Pinot Grigio Day: Crunchy Taco Shrimp
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Tortilla-crusted shrimp with a zesty taco seasoning. A fun appetizer perfect with crisp white wine.
Ingredients
- 1 lbs (454 g) large shrimp
- 2 cups (473 ml) crushed tortilla chips
- 2 tbsp taco seasoning
- 1 tsp salt
- 2 eggs
- Guacamole
Instructions
- Preheat the oven to 425°F (220°C).
- Season the shrimp with taco seasoning and salt, tossing to coat.
- Place the eggs in one bowl and the crushed tortilla chips in another bowl.
- Dip each shrimp in the eggs, letting the excess drip off, then into the tortilla chips, pressing the chips onto the shrimp.
- Spray a baking sheet with cooking spray and place the shrimp on it in an even layer.
- Cook for 5 minutes, then flip the shrimp and cook for another 5 minutes.
- Serve with guacamole.
Notes
- For optimal crispiness, ensure the shrimp are completely dry before dipping in the egg wash.
- To make this recipe gluten-free, use gluten-free tortilla chips.
- Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 shrimp
- Calories: 200
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 18
- Cholesterol: 150
Frequently Asked Questions
What type of shrimp should I use for the tortilla-crusted shrimp?
Use large, raw shrimp that are peeled and deveined for the best texture and flavor.
How do I ensure the tortilla crust stays crunchy?
Make sure to coat the shrimp evenly with the tortilla crumbs and bake them until golden brown and crispy.
Can I use other spices instead of taco spices for the shrimp?
Yes, you can experiment with different spice blends, but taco spices complement the dish well and enhance the flavor profile.
If You Liked This Recipe, You’ll Love These
- Smoked Salmon Bruschetta with Pickled Onions
- Spinach, Olive, and Feta Pasta Salad with Spinach
- Seared Lemon Garlic Salmon
