When you can’t decide what’s for dinner one thing I think just about everyone can always agree on is tacos. Am I right? Today I’m sharing a delicious crispy shrimp taco recipe complete with a super simple DIY taco stand. Because the only thing that can make any taco night better is a stylish DIY project and a delicious and easy recipe!
What makes this taco recipe easy peezy is that all the crunch comes from coating the shrimp in Harvest Snaps. You might remember that I shared a dip recipe a while back that featured these crunchy snacks. These healthy low carb crisps also double as the perfect coating for shrimp. Just crush them up in the food processor or by hand by placing them in a zip top bag and giving them a go with a meat mallet. This results in instant “bread crumbs” that actually aren’t bread crumbs at all but crisps made from beans! This recipe uses the Black Bean Mango Chile Lime snaps as the coating so you don’t need to use any flour or a deep fryer. They have a sweet chipotle flavors and go perfectly with all your favorite taco toppings.
Watch the video below to see just how easy this recipe is to make and continue reading to learn how to make your own gold and wood taco stand.
Crispy Shrimp Taco Recipe
Makes 6 tacos
1 pound peeled and deveined shrimp, with tails removed
1 bag Black Bean Mango Chile Lime Harvest Snaps
2 cups shredded red cabbage
2 tbsp lime juice
1 tbsp olive oil
½ tsp coarse salt
4 tablespoons unsalted butter
jalapeño slices, to taste
Shrimp Taco Directions
- In a small bowl combine the red cabbage, lime juice, olive oil and salt. Stir until the mixture is evenly distributed and refrigerate until ready to serve.
- Pulse 1 bag Black Bean Mango Chile Lime Harvest Snaps in a food processor until it resembles bread crumbs. You can also crush them by transferring the snaps into a gallon zip top bag and gently breaking them with a meat mallet or hammer.
- Rinse and dry shrimp. Coat all the shrimp in the snaps crumbs.
- Heat a large skillet over medium high heat. Add 4 tbsp unsalted butter and melt. Add the shrimp in a single layer (you may need to cook them in two batches if using a smaller skillet) and cook 2 minutes per side or until pink throughout. Remove from skilled and drain on a paper towel.
- Place 6 warm tortillas on the taco stand. Add shrimp (about 3-4 per taco) and top with the lime pickled cabbage. Add all your other favorite toppings such as fresh jalapeño slices, thinly sliced radishes, queso fresco, sour cream, cilantro and lime zest. Enjoy immediately!
If you’re not a big fan of shrimp, you could also coat chicken or fish with the crushed up Harvest Snaps. Just be sure the meat or seafood is cooked all the way through before serving.
DIY Taco Stand
Taco Stand Directions
- Measure the length of the wood board, find the center, and mark it lightly with a pencil about an 1¼” from the side. Repeat the same thing on the opposite side of the board.
- Apply a tiny amount of glue to both ends of a drawer pull. Carefully place it on the board and center it between the two marks. Hold it firmly into place for a few seconds for the glue to begin to set.
- Lightly mark the left and right sides for the placement of the outside drawer pulls about 1″ from the short end and an 1¼” from the long side. Glue the outside drawer pulls into place.
- Using rulers as a guide, glue the remaining 4 drawer pulls into place. Measuring isn’t necessary for these and you can use the center and outside drawer pulls as reference and just eye it.
- Allow the glue to dry for 24 hours before using. After using your board on a taco night, wipe it clean with a damp cloth.
The glue takes a good 24 hours to set and up to 72 hours to fully cure. If you impatiently keep checking it while it dries like I did, don’t stress that it’s not adhering. This type of glue needs time to do it’s thing. And since the brass hardware is glued onto the wood board, I don’t recommend carrying it by handles.