Buffalo Shrimp Tacos

These Buffalo Shrimp Tacos loaded with plump crispy buffalo shrimp, lettuce, avocado, red onion, drizzled with ranch dressing and more buffalo sauce are an absolute flavor explosion. An easy weeknight dinner ready in about 30 minutes

Course Main Course

Cuisine American

Keyword buffalo shrimp tacos

Prep Time 12

Cook Time 12

Total Time 24

Servings tacos

Calories 354kcal

Author Maria Doss

Ingredients

Buffalo shrimp

1 pound raw shrimp, peeled, deveined and patted dry
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
½ cup cornstarch
3 tablespoons vegetable oil

Sauce

½ cup Frank's Redhot sauce
1 tablespoon unsalted butter, melted and slightly cooled
2 to 3 teaspoons white sugar
2 tablespoons mayonnaise (optional)

Additional ingredients

8 corn or flour tortillas, warmed
1 avocado, sliced or chopped
chopped lettuce, as needed
thinly sliced red onions, as needed
Ranch dressing, as needed
Frank's RedHot sauce, more for drizzling
chopped cilantro, as needed

Instructions

Cook shrimp

Toss shrimp with garlic powder, salt and pepper and mix until thoroughly combined. Sprinkle cornstarch and toss until every shrimp is well coated.
Add 1 to 2 tablespoons vegetable oil into a medium skillet and heat over medium-high heat.
When hot, place about half the shrimp in a single layer without over crowding. Cook for 3 to 4 minutes or the bottom is pale golden and shrimp begins to curl.
Flip shrimp and cook for an additional 2 to 3 minutes or cooked through. Transfer to a plate and repeat process to cook remaining shrimp.

Make sauce

Whisk Frank's RedHot sauce, melted butter and sugar in a bowl, until sugar is dissolved. Mix in mayonnaise until well combined, smooth and creamy. (You can skip mayo if you'd like, but it tones down the heat and adds a wonderful creaminess)

Assemble

Toss cooked shrimp with the prepared sauce just before serving to maintain the crispy texture.
Fill each warmed tortilla with some lettuce, shrimp, avocado, red onion, cilantro, a drizzle of ranch dressing and more Frank's RedHot sauce (if needed).

Video

Notes

Don’t overcook shrimp: We are looking for tender, plump and juicy shrimp and not chewy guys. So make sure to cook them just until they turn pink and have curled up into a C shape.

Toss is sauce just before serving: It is best to toss into the sauce just before loading up the tortillas to make sure that they stay crisp and fresh.

Pat dry: Use paper towels to pat dry the shrimp thoroughly so they can crisp up well when seared.

Don't overcrowd: Sear them in a single layer without piling on top of each other. This will ensure that they cook crispy without steaming.

Nutrition