GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
CREAMY SHRIMP TACO RECIPE
Enjoy a delicious shrimp taco recipe that your whole family will love. This Creamy Shrimp Taco Recipe will be a new favorite on Taco Tuesday!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 5 min. Stir in shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
- Mix Neufchatel, milk and taco seasoning mix until blended. Add to shrimp mixture; stir. Cook 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.
- Spoon shrimp mixture onto tortillas; top with remaining ingredients. Roll up.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.9918 g, Sugar 0 g, Protein 3 g
SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill or grill pan over high heat.
- Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
- Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
SHRIMP TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
SHRIMP TACOS WITH CREAMY TACO SLAW
The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 taco (of 8), including tortilla, shrimp, and slaw, Calories 158 kcal, Carbohydrate 14 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 3 g
SHRIMP TACOS WITH SPICY CREAM SAUCE
Another recipe from the Southern Living All-Time Favorites Magazine. The Spicy Cream Sauce uses fat-free sour cream along with spices to jazz up these shrimp tacos. This is on my go-to list of recipes to try.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 43m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve.
- Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes.
- Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.
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