Crispy battered shrimp are paired with juicy pineapple, cabbage, jalapeño, and a smoky chipotle-lime crema in warm corn tortillas. The combination delivers crunch, sweetness, acidity, and chile heat without overpowering the shrimp.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 720 kcal
- Protein
- 34 g
- Carbs
- 70 g
- Fat
- 34 g
- Fiber
- 7 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Chipotle Crema
- ½ cup (120 g) Mexican crema
- 2 tbsp (30 g) mayonnaise
- 2 tbsp fresh lime juice
- 1 tsp finely grated lime zest
- 1 tbsp minced chipotle pepper in adobo
- 1 tbsp adobo sauce
- 1 tsp honey
- 1 garlic clove, finely grated
- ½ tsp kosher salt
- ¼ tsp black pepper
Pineapple Slaw
- 4 cups (300 g) thinly sliced green cabbage
- 1 cup (165 g) diced pineapple
- 1 jalapeño (20 g), thinly sliced
- ½ cup (20 g) chopped cilantro
- 60 g thinly sliced red onion
- 2 tbsp fresh lime juice
- ½ tsp kosher salt
Crispy Shrimp
- 450 g peeled and deveined shrimp
- ½ cup (60 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 tsp baking powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 cup (240 ml) ice-cold sparkling water
- 2 cups (480 ml) neutral frying oil
Assembly
- 12 small corn tortillas
- ⅓ cup (35 g) cotija cheese, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Chipotle in Adobo — Smoky chile backbone.
- Tajín — Excellent with pineapple.
Instructions
- 1
Whisk together all chipotle crema ingredients and refrigerate.
- 2
Toss all slaw ingredients together and leave for 10 minutes.
- 3
Heat frying oil in a deep, heavy pan to 350°F (175°C).
- 4
Whisk flour, cornstarch, baking powder, cumin, paprika, and 1 tsp salt. Add sparkling water and stir only until combined.
- 5
Pat shrimp very dry. Coat in batter and fry in batches for 2–3 minutes, maintaining the oil around 350°F, until crisp and opaque.
- 6
Transfer to a wire rack. Shrimp should reach 145°F (63°C) internally.
- 7
Warm tortillas in a dry skillet for about 20 seconds per side.
- 8
Divide shrimp between tortillas, then add slaw and chipotle crema. Add cotija only if using.
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