Volcano shrimp tacos are the ultimate shrimp taco with saucy shrimp and a perfect balance of simple toppings. I brought this recipe to the blog from a restaurant I used to work in, and I'd bet this was a top 3 selling item on the menu.
Looking for more zesty recipes like this? Try our Easy BBQ Chicken Salad or Grilled Shrimp Salad.
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Why this Recipe
Volcano shrimp tacos are a nostalgic recipe for me because they were the most popular taco at the restaurant I worked in. You will absolutely love these tacos. I would love for you to try them at the actual restaurant, as well, so head to Zim Zari if you're ever in Tampa!
The restaurant I worked at is where I feel like I grew up. College certainly wasn't where I grew up. The years after, when I worked at this restaurant, were some of the best years of my life. I solidified my love for food during this time, constantly going out to eat and learning about new foods and restaurants.
These volcano shrimp tacos were the most ordered tacos on their Taco Tuesday night. It was definitely a fan favorite, and so many people would ask for a side of Cilantro Lime Ranch Dressing to drizzle them with!
Substitutions and Ingredient Notes
- Cornstarch- You can substitute any similar starch, such as arrowroot starch.
- Shrimp- If you don't like shrimp, well, this probably isn't the recipe for you! BUT... if you wanted, this sauce would go well with Cast Iron Chicken Breast or Fried Cauliflower Cakes! Either way, just make the tacos the same, toss the cauliflower or chicken in the sauce, and serve!
- Tomatoes- I use Roma tomatoes, but you can use anything you want. Just make sure they aren't too pulpy when you are chopping them!
- Avocado- Instead of plain avocado, try drizzling the tacos with Avocado Lime Crema.
- Chipotle Peppers in Adobo Sauce- I use chipotle peppers in adobo because they're really easy to take from the can and freeze the rest.
*Please see the recipe card below for more information on the ingredients.
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How to Make Volcano Shrimp Tacos
These look like they could be a convoluted recipe, but I promise... they are SO easy. It's a few steps, but just stick with me. It's all in preparation!
Preparing the toppings
Step 1: Prepare sides by discarding seeds and guts from tomatoes and then chopping them. Chop iceberg lettuce and slice the avocado into wedges. I also like to cut the extra ½ of a lime into slices to squirt onto the tacos.
Chipotle Mayo
Step 2: Chipotle mayo is one of the best flavors created on this giant Earth. This one is pretty spicy, so experiment with 1-2 chipotle peppers depending on your tolerance for spice. In a food processor, combine mayo, chipotle peppers, juice from ½ a lime, paprika, chili powder, ½ teaspoon salt, and garlic.
Process until completely smooth. I use a little food processor for this, and it takes about 30 seconds of processing to completely smooth the sauce. I use this volcano sauce to make Spicy Chipotle Chicken Skewers!
Preparing and Frying the Shrimp
Pro-Tip: Dry the shrimp really well with paper towels before you toss them with cornstarch. This will make it easier to get a really crispy fried shrimp.
Step 3: Add shrimp, cornstarch, and ½ teaspoon of salt to a bowl and toss. The starch will be the ingredient that the sauce can cling to!
Step 4: Add avocado oil to the saucepan and place the pan over medium-high heat. Once the oil is shimmering, place the shrimp in the pan in batches. Fry each shrimp on both sides for 1-2 minutes, or until pink and opaque.
Pro-Tip: Fry shrimp quickly. If they start curling so much that the heads are touching the tails, you're overcooking them.
Step 5: Remove shrimp from the pan and toss in the chipotle mayo.
Serving the Volcano Shrimp Tacos
Step 6: Place lettuce on the tortilla and then top with shrimp, avocado, and tomato. Serve with a squirt of lime juice, slices of jalapeno, and cilantro!
Volcano shrimp tacos are a great family recipe to start introducing your kids to different flavors and types of food! I always think tacos are a great way to introduce kids to lots of different food because you can do a build-your-own-taco night! You give all the same ingredients, but let them choose what they want on their tacos and serve them with a side of Cowboy Caviar Salad with some tortilla chips!
Recipe FAQs
Short answer. not well. Once these are prepped, they should be eaten fresh. Even if you try to save the shrimp, you'll have a very different texture the following day because of the starch and mayo being reheated. If you want to have extra leftover shrimp, don't toss them in the mayo. But also, I have eaten these as leftovers on multiple occasions.
Sour cream and Greek yogurt can work well as substitutions.
More Tacos and Such
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Volcano Shrimp Tacos
Equipment
- large saucepan
- food processor
Ingredients
- 1 lb shrimp, peeled and deveined, tail removed
- ¼ cup cornstarch
- 2 avocados
- 3 roma tomatoes
- 1 head iceberg lettuce
- 1 lime
- ½ cup mayo
- 2 chipotle peppers in adobo
- ½ tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 clove garlic
- ¼ cup avocado oil
- 10 tortillas
- 2 jalapenos, sliced
- ½ bunch cilantro, chopped
Instructions
- In a food processor, combine mayo, chipotle pepper, juice from ½ a lime, paprika, chili powder, 1 teaspoon salt, and garlic. Process until smooth.
- Prepare toppings by discarding the seeds and guts, and then chopping the tomatoes. Chop iceberg lettuce and slice the avocado into wedges.
- Dry the shrimp thoroughly. Add shrimp, cornstarch, and ½ teaspoon salt to a bowl. Toss well together.
- Add avocado oil to the saucepan and place over medium heat. Once the oil is shimmering, place the shrimp in the pan in batches. Fry each shrimp on both sides for 1-2 minutes. Remove shrimp from the pan and toss in the chipotle mayo.
- Place the lettuce on the tortilla, then top with shrimp, avocado, tomato, cilantro, and jalapeno. Serve with a squirt of lime juice!
Video
Notes
- Use iceberg lettuce for the best crunch with shrimp.
- Dredge in arrowroot starch or corn starch immediately before frying for the best texture with frying.
Vinny says
I modeled this one after a recipe from a restaurant I used to work at. They are so so good. Enjoy!