Baked Shrimp Tacos

Baked Shrimp Tacos


Spice Mix

  • 3 tablespoons dark brown sugar, firmly packed
  • 2 tablespoons Baking Free gluten-free All Purpose Flour
  • 2 heaped tablespoons plain, gluten-free breadcrumbs (I freeze crusts and ends of my homemade bread to have for this purpose--crumble while still frozen)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper (I used less--a healthy pinch)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger

Spice Mix (Optional)

  • 1/3 cup white sugar (my family decided it was too sweet with this much, eliminate it or use less)


  • 1/4 cup butter, melted
  • 16oz package uncooked thawed large shrimp (make sure shrimp are shelled and cleaned)


  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder


  • 16 6-inch corn tortillas, warmed
  • 2 cups coleslaw mix (shredded cabbage)


Step 1
Heat oven to 500 degrees F. Line a baking sheet with foil. Set aside.
Step 2
Combine spice mixture ingredients in a small bowl. Dip shrimp in butter and then in spice mix. Place on baking sheet. Bake for 5-6 minutes or until shrimp are pink and the coating is bubbly.
Step 3
Mix together the sauce ingredients in a small bowl. Set aside
Step 4
To assemble, warm corn tortillas. Place 3-5 shrimp in corn tortillas, top with a generous amount of cabbage and drizzle with sauce. Serve immediately.