Volcano shrimp tacos are the ultimate shrimp taco with saucy shrimp and a perfect balance of simple toppings.
Looking for more zesty recipes like this? Try our Easy BBQ Chicken Salad or Grilled Shrimp Salad.
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Why this Recipe
I used to work at a restaurant, Zim Zari, in Massapequa that made these amazing tacos. I don't know exactly how they made them, but this is my replication of their volcano shrimp tacos. They are so unbelievably tasty that you could probably eat all 10 this recipe makes!
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 one of the most ordered tacos on their taco Tuesday night. It was one of the restaurant's favorites! You can still visit the only remaining location of Zim Zari down in Tampa. If you can get there, I promise you won't be disappointed. But in the meantime, try these volcano shrimp tacos!
Substitutions and Ingredient Notes
Arrowroot starch. You can substitute any similar starch like corn 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 grilled chicken or air-fried cauliflower instead! 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!
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!
Chipotle Mayo
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, 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.
Preparing the toppings
Prepare sides by discarding seeds and guts from tomatoes and then chopping. 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.
Preparing and frying the shrimp
Place the arrowroot starch in a bowl. Add shrimp to the bowl in batches and coat with the starch. The starch will be the ingredient that the sauce can cling to!
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.
Serving the Volcano Shrimp Tacos
Place lettuce on the tortilla and then top with shrimp, avocado, and tomato. Serve with a squirt of lime juice! These tacos go great with rice and beans or forgo the tacos altogether and put the shrimp on a salad!
The Final Product
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!
FAQs
Short answer. No. 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. If you want to have extra leftover shrimp, don't toss it in the mayo. It still is not going to be nearly as good, on day two.
Volcano shrimp tacos are a nostalgic recipe for me. 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!
If you love these tacos, check out some of these amazing tacos below! Follow us on Instagram @vindelgiudice and Tiktok @alwaysfromscratch. Let us know what you think of the tacos below by leaving a review below!
More Tacos and Such
📖 Recipe
Volcano Shrimp Tacos
Equipment
- large saucepan
- food processor
Ingredients
- 1 lb shrimp, peeled and deveined, tail removed
- ½ cup arrowroot starch
- 1 avocado
- 2 roma tomatoes
- ½ head iceberg lettuce
- 1 lime
- ¾ cup mayo
- 2 chipotle peppers in adobo
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 clove garlic
- ¼ cup avocado oil
- 10 tortillas
Instructions
- In a food processor, combine mayo, chipotle pepper, juice from ½ a lime, paprika, chili powder, and garlic. Process until smooth.
- Prepare sides by discarding seeds and guts from tomatoes and chopping the tomato. Chop iceberg lettuce and slice the avocado into wedges.
- Place the arrowroot starch in a bowl. Add shrimp to the bowl in batches and coat with the starch.
- 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 lettuce on the tortilla and then top with shrimp, avocado, and tomato. Serve with a squirt of lime juice!
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
I modeled this one after a recipe from a restaurant I used to work at. They are so so good. Enjoy!