Description
Tortilla-crusted shrimp with a zesty taco seasoning. A fun appetizer perfect with crisp white wine.
Ingredients
Units
Scale
- 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