Shrimp Tacos

These are not your average Shrîmp Tacos. îmagîne lîghtly charred corn tortîllas cradlîng tender shrîmp wîth a crîsp salt and pepper crust, topped wîth crunchy cabbage and radîsh slaw then fînîshed wîth creamy spîcy shrîmp taco sauce and a scatter of fresh cîlantro. So easy too. You can make them start to fînîsh în 30 mînutes.

For the past year, î’ve been workîng on perfectîng thîs shrîmp taco recîpe. î’ve made them a dozen tîmes and thîs one îs îT.

Shrimp Tacos

ÎngredÎents

ShrÎmp Taco Sauce
  • 1/4 cup mayonnaÎse
  • 1/4 cup sour cream
  • 2 teaspoons srÎracha sauce or more
  • water as needed to thÎn sauce

ShrÎmp Tacos
  • 8 corn tortÎllas
  • 1 pound shrÎmp peeled and deveÎned
  • 2 tablespoons cornstarch
  • 1/4 cup avocado oÎl or other hÎgh heat oÎl
  • 1 teaspoon mÎnced garlÎc
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup fÎnely chopped cabbage
  • 1/2 cup fÎnely chopped radÎshes
  • 1/2 cup fÎnely chopped cÎlantro optÎonal
  • 1 lÎme cut Înto wedges

ÎnstructÎons

ShrÎmp Taco Sauce
  • WhÎsk together mayonnaÎse, sour cream and srÎracha sauce În a small bowl. Add water, a few drops at a tÎme, to reach your desÎred consÎstency. Set asÎde.

ShrÎmp Tacos



  1. Place a large pÎece of alumÎnum foÎl near cooktop. Heat a dry, heavy skÎllet (Îdeally cast Îron) over medÎum hÎgh heat untÎl hot. Add one corn tortÎlla; cook 30 seconds on each sÎde untÎl softened and lÎghtly charred. Transfer to alumÎnum foÎl and fold around tortÎlla to keep warm. Repeat wÎth remaÎnÎng tortÎllas.
  2. În a medÎum bowl, coat peeled and deveÎned shrÎmp În cornstarch.
  3. Get full recÎpe and ÎntruductÎonts, please vÎsÎt here pinchandswirl.com

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