How to Make DAMN EASY Shrimp Tacos
How to Make DAMN EASY Shrimp Tacos
Did someone say “Tacos”???!!!!
True story, I never had a shrimp taco until I moved to Houston. Growing up in Kansas, shrimp and other seafood was considered a delicacy. And growing up in Louisiana, shrimp was a staple in most households; however, we put shrimp in everything from gumbo to etouffee to po’boys. So it wasn’t until I moved to Houston, that I had my first shrimp taco. And lemme tell you, my life has been different ever since.
The one thing I love about making shrimp tacos is that it’s not only a delicious dish, it’s also super quick and easy to make. And because of this, they are the perfect dish to make for get-togethers with friends. And regardless if you cook your shrimp tacos on a grill or over the stove, the end result is still the same . . . YUMMY DELICIOUSNESS.
In case you are looking for other recipes or entertaining tips, here are a few of my favs:
🍭🔥 This easy spicy margarita recipe is the perfect mix of spicy & sweet.
Have you had a blueberry basil margarita? Thank me later.
🍉 The perfect easy watermelon margarita to share at your next summer party
🎉🥳🍹 Get the party started with THE BEST drinks to make with tequila
The DAMN EASY Shrimp Tacos Recipe
Servings: 4 = 8 Tacos
Ingredients
½ lb Purple Cabbage
½ of a Lime
2 Tbsp Mayonnaise
Olive Oil
Salt & Pepper
1 ¼ lb Medium Raw Shrimp
½ tsp Ancho Chile Powder
½ tsp Smoked Paprika
½ tsp Garlic Powder
½ tsp Ground Cumin
½ tsp Dried Mexican Oregano
1 Tbsp White Wine Vinegar
(8) Flour Tortillas
2 Limes (quartered)
Avocado or Guacamole
4 Tbsp Grated Cotija Cheese
Cilantro
Optional:
Pico de gallo
Directions:
*Wash and dry all of the fresh produce
Make the Cabbage Slaw
With a zester or the small side of a grater, grate the lime to get 2 teaspoons of lime zest. Avoid zesting too much to the white pith of the lime. Then halve the lime crosswise.
Cut out and toss the core of the cabbage, then thinly slice the leaves.
In a large bowl combine and whisk the mayonnaise, lime zest, the juice of ½ a lime and olive oil (you’ll need to eyeball it) and season to taste with salt and pepper. Next, add the sliced cabbage and stir to coat. Add additional salt and pepper if needed. Let the slaw rest and marinate by stirring occasionally.
Cook the Shrimp
Pat the shrimp dry with paper towels and remove the tails. In a bowl, add the ancho chile powder, smoked paprika, garlic powder, ground cumin, dried Mexican oregano, and salt & pepper. Stir to coat.
If Grilling Shrimp
Preheat the grill to medium-high.
Once warm, oil the grill (I use butter). Thread shrimp on wooden skewers. Grill the shrimp skewers for 2 to 3 minutes on each side until shrimp opaque and cooked through.
If Cooking Shrimp on the Stove
In a medium pan, heat 2 Tbsp of olive oil (if eyeballing it, it’s about 2x’s around the pan) on medium to medium-high until hot. Add shrimp in an even layer and cook without stirring for 2 to 3 minutes. Then continue to cook the shrimp stirring occasionally for 1 to 2 minutes until the shrimp is opaque and cooked through.
Turn off the heat and immediately place shrimp in a bowl and toss with the vinegar.
How to Warm the Tortillas (2 Methods)
In the Microwave
Wrap the tortillas in between two damp paper towels and microwave on high for 1 minute or until completely heated.
In the Oven or On the Grill
Preheat the oven or grill to 375° F. Wrap the tortillas in foil and directly place it on the oven rack or grill. Warm for 7 to 9 minutes. Remove and carefully open the tortilla foil packet.
Assemble the Shrimp Tacos
Assemble the shrimp tacos by adding the ingredients to the warmed tortillas in this order: marinated cabbage slaw, shrimp, and chopped avocado or guacamole. Sprinkle each taco with grated cotija cheese and cilantro. Serve with a lime wedge.
Enjoy!
-XOXO (as always)
Melissa “Mel” Drake
Photography & Editing: Yours Truly, Melissa “Mel” Drake
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