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National Pinot Grigio Day: Crunchy Taco Shrimp

Dan George
These tortilla-crusted shrimp with taco spices make for a delicious crunchy shrimp appetizer paired with a glass of white wine.
Course Appetizer
Servings 4 to 6 servings


  • 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


  • Preheat the oven to 425 degrees.
  • Season the shrimp with the taco seasoning and the 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 all 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 in an even layer.
  • Cook for 5 minutes, then flip the shrimp over to the other side for another 5 minutes.
  • Serve with guacamole on the side for dipping.