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Crispy Oven-Baked Shrimp Tacos with Easy Lime Crema

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These crispy oven-baked shrimp tacos with lime crema are a quick and easy weeknight dinner that delivers bold flavor and satisfying crunch without the mess of frying. The secret is a cornmeal-spiked coating that bakes up golden and shatteringly crisp, paired with a bright, tangy lime crema.

Ingredients

Scale
  • 1 lb large raw shrimp, peeled and deveined (tails removed)
  • ½ cup all-purpose flour
  • ¼ cup cornmeal
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil spray
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small garlic clove, minced
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste
  • 8–10 small corn or flour tortillas
  • Shredded cabbage or lettuce
  • Fresh pico de gallo or salsa
  • Extra lime wedges
  • Fresh cilantro, chopped
  • Sliced avocado (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Pat the shrimp completely dry with paper towels.
  3. In a shallow bowl, whisk together the flour, cornmeal, smoked paprika, garlic powder, cayenne, salt, and pepper.
  4. Working in batches, toss a few shrimp into the flour mixture and press gently so the coating sticks. Shake off any excess and place them on the prepared baking sheet in a single layer, making sure they don’t touch each other.
  5. Lightly spray the coated shrimp with olive oil spray, or drizzle about 2 tablespoons of oil evenly over them.
  6. Bake for 10-12 minutes, flipping halfway through. At the 6-minute mark, use tongs to carefully flip each shrimp. Bake for another 5-6 minutes until golden and cooked through.
  7. While the shrimp bake, make the lime crema. In a small bowl, combine the sour cream or Greek yogurt, lime juice, lime zest, minced garlic, and chopped cilantro. Stir until smooth. Season with a pinch of salt, then taste and adjust.
  8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm them in the oven during the last few minutes of baking.
  9. Assemble the tacos: Lay a warm tortilla on your plate. Add a small handful of shredded cabbage, then arrange 2-3 crispy shrimp on top. Drizzle generously with the lime crema, add a spoonful of pico de gallo or salsa, and finish with fresh cilantro and a squeeze of extra lime. If you’re adding avocado, tuck a few slices in there too.
  10. Serve immediately.

Notes

Pat shrimp very dry for maximum crispiness. Don’t skip the cornmeal—it’s key for extra crunch. For best results, use a wire rack on the baking sheet to allow air circulation. Shrimp cook quickly; start checking at 10 minutes. The lime crema can be made ahead and actually tastes better after chilling.

Nutrition

Keywords: shrimp tacos, crispy shrimp, oven-baked, lime crema, easy dinner, weeknight meal, Mexican, seafood

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