SHRIMP TACOS
These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite!
Provided by cookiedog
Categories Mexican
Time 1h30m
Yield 24 tacos
Number Of Ingredients 28
Steps:
- Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
- Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whishk until smooth, and set aside at room temperature for 30 minutes.
- Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
- Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!
- Pat the shrimp dry and add to the batter. Fish out a ew pieces at a time and fry until golden brown. Drain the shrimp on paper towels.
- To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.
- Avocado Sauce: Place the avocado, salt, and lime juice ina blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.
- Mayonesa Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream.
SHRIMP TACOS WITH CILANTRO-LIME CREMA
Fresh and quick shrimp tacos that are perfect for any day!
Provided by chrispcooks
Categories Main Dish Recipes Taco Recipes
Time 1h15m
Yield 20
Number Of Ingredients 22
Steps:
- Rinse defrosted shrimp under cold water, drain, and pat dry.
- Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
- Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
- While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
- Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
- Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g
SHRIMP TACOS
Try our recipe for Shrimp Tacos from My Food and Family. This easy Shrimp Tacos recipe takes only 20 minutes to prep, so you'll have it on the table in a flash!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender.
- Stir in shrimp and chili powder. Cook 6 to 8 min. or until shrimp turn pink, stirring occasionally.
- Top tortillas with shrimp mixture and cheese; fold in half.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
GARLIC SHRIMP TACOS WITH HERBS
Explore herb-garlic shrimp tacos from My Food and Family. With an easy 25-minute prep, this Garlic Shrimp Tacos with Herbs recipe makes a great weeknight entrée.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium heat. Add shrimp, onions and cumin; cook and stir 3 to 4 min. or until onions are crisp-tender.
- Stir in tomatoes and peppers; cook and stir 3 to 4 min. or until shrimp turn pink.
- Top tortillas with shrimp mixture and cheese; fold in half.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 105 mg, Sodium 700 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 2 g, Protein 15 g
SHRIMP TACOS WITH WARM CORN SALSA
I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy!
Provided by anadabest
Categories Summer
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
- Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
- Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
- While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
- Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.
Nutrition Facts : Calories 312.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 675, Carbohydrate 34.5, Fiber 6.4, Sugar 3.5, Protein 20.3
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!
More about "fresh shrimp tacos food"
15 MINUTE SHRIMP TACOS {EASY HEALTHY ... - IFOODREAL.COM
From ifoodreal.com
5/5 (96)Total Time 15 minsCategory DinnerCalories 171 per serving
- In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
- In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
- In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
SHRIMP TACOS - PINCH AND SWIRL - A FOOD BLOG OF FRESH ...
From pinchandswirl.com
Ratings 20Calories 250 per servingCategory Main Course
- Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.
- Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
MEXICAN SHRIMP TACOS RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (4)Category MainCuisine MexicanTotal Time 20 mins
- Drizzle the shrimp with a lug of olive oil and season well with the seas salt, Mexican seasonings, smoked paprika, garlic and onion powder. Use a wide spatula and Toss to coat well all over.
- Meanwhile work on the heirloom salsa fresca. Dice the tomatoes and toss together with the scallions, chile pepper, cilantro leaves and lime juice. Season to taste with the sea salt and set aside.
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Reviews 3Calories 374 per servingCategory Main Dish Recipes
- Place the avocado, cream, olive oil, cilantro, onion, garlic, lime juice, jalapeno pepper, and salt in a blender or food processor and blend until creamy, thick, and smooth. Taste and adjust salt as needed. If the salad dressing is too thick for your liking, add water or additional cream to dilute and make it runnier.
- In a large skillet over medium-high heat, add olive oil, then saute shrimp for 2 minutes. Sprinkle taco seasoning over shrimp, add the water, and saute until shrimp turn pink and any liquid is absorbed.
- Assemble the tacos by taking a large cabbage leaf, then layering sliced cabbage, shrimp, and cheese. Add any additional topping that you might enjoy (I love green onion and diced tomato). Drizzle with dressing and serve.
SHRIMP TACOS WITH THE BEST CREAMY SAUCE - DELICIOUS MEETS ...
From deliciousmeetshealthy.com
Category Main CourseCalories 332 per servingTotal Time 20 mins
- In a medium bowl whisk together cumin, paprika, garlic powder, salt and pepper. Add shrimp and toss until evenly coated.
- Heat olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.
- In a bowl whisk together all sauce ingredients (sour cream, mayo, lime juice, cilantro) while seasoning with salt and pepper to taste.
- To assemble tacos, layer red cabbage, shrimp, avocado slices, and chopped cilantro over warmed tortillas. Drizzle with Cilantro-Lime Sauce.
CAJUN BLACKENED SHRIMP TACOS - FRESH OFF THE GRID
From freshoffthegrid.com
Cuisine CampingTotal Time 25 minsCategory Main CourseCalories 150 per serving
- Make the pickled onions up to two days in advance. Thinly slice the red onion into half-moons and place in a jar or small bowl with a sealable lid. Juice the limes and add to the onions, along with the salt. Seal the container, and shake. Store in your cooler.
- Prep the guacamole ingredients: mince the jalapeno, garlic, and cilantro. Place in a small bowl and set aside.
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4/5 Total Time 40 minsServings 4
- In a medium bowl, toss the edamame with the corn, tomatoes, scallions and lime juice and season with salt.
- In a mini food processor, combine the avocado, yogurt, garlic and lime juice and puree. Season with salt.
- Preheat the oven to 450°. Line a baking sheet with foil. In a large bowl, toss the shrimp with the lime juice, ancho chile powder, cumin and olive oil and season with salt. Spread out the shrimp on the baking sheet and roast for 5 to 8 minutes, until curled and opaque throughout.
SHRIMP TACOS (EASY SHRIMP TACO RECIPE-10 MINS!) - KITCHEN ...
From kitchengidget.com
5/5 (1)Category Entrees & SidesCuisine MexicanTotal Time 10 mins
- Prepare your toppings and warm the tortillas so they areready as soon as the shrimp is cooked.
- In a large bowl, toss the shrimp with the salt, chilipowder, chipotle, cumin and pepper until evenly coated.
- Add the oil to a medium skillet and heat over medium-highheat. Add the shrimp and cook for 2-3 minutes, stirring frequently. Shrimp should be pink and opaque when cooked through. Remove from heat.
SHRIMP TACOS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 90Calories 253 per servingCategory Dinner, Main Course
- Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
- Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño, and mayo. (Add more of the jalapeño for a spicier sauce; add slowly if you're worried about the heat). Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
- Remove 1/2 a cup of the cilantro-lime sauce and toss it with the shredded green cabbage to combine.
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4.4/5 (34)Total Time 35 minsCategory Main DishesCalories 692 per serving
- Toss shrimp in olive oil and seasonings; heat over medium-high heat in a skillet until heated through.
SHRIMP TACOS - THE PIONEER WOMAN
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Servings 8Estimated Reading Time 5 minsCategory Main Dish, SeafoodTotal Time 15 mins
- Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico).
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- Once the butter has melted and the oil is hot, toss in ¾ cup of the onions and a pinch of salt and pepper.
CHIPOTLE RUBBED SHRIMP TACOS | GET INSPIRED EVERYDAY!
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Estimated Reading Time 2 mins
- Start by combining the shrimp with the seasonings, and let it ‘marinate’ in the refrigerator while you prepare the rest of the recipe.
- Mix together all the ingredients for the Tomato Avocado Pico, and set it aside to let the flavors develop.
- Mix together the sour cream, lime juice, and cilantro until thoroughly combined. Set the crema aside in the refrigerator until you’re ready to serve.
- Slice the romaine lettuce very thinly to create a shredded texture. Wash and dry the lettuce, I use a salad spinner which makes this much easier.
EASY SHRIMP TACOS WITH SPICY ASIAN SALSA - WENT HERE 8 THIS
From wenthere8this.com
5/5 (3)Total Time 2 hrs 10 minsCategory Main CourseCalories 331 per serving
- Combine all marinade ingredients in a bowl and add shrimp - mix to coat the shrimp thoroughly. Refrigerate for 2 hours.
- Heat oil in a wok or cast iron skillet over high heat. Add the shrimp and stir fry until pink (2-3 minutes).
EASY SPICY SHRIMP TACOS - ERREN'S KITCHEN
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5/5 (9)Total Time 15 minsCategory MainCalories 1469 per serving
- Add all the seasoning spices to the seasoning mix to a small bowl and stir to combine. Add the shrimp to the bowl and coat well.
- Heat the oil in a pan over a medium heat. Add the shrimp to the pan in a single layer, and sear undisturbed for 1-2 minutes. Turn and repeat on the other side until cooked.
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Category SeafoodCalories 167 per serving
- To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
- To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
- To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/8 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
TAJíN SHRIMP TACOS - BUDGET BYTES
From budgetbytes.com
4.9/5 (7)Total Time 35 minsCategory Dinner, Main CourseCalories 420 per serving
- Make the avocado dressing first. Add the avocado, sour cream, mayonnaise, garlic, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth. Set the dressing aside.
- Finely shred the cabbage, so the slaw is ready to be mixed just before serving. Thinly slice the jalapeño (if using).
- Toast the corn tortillas. You can do this over the open flame of a gas stove, or in a very hot dry skillet. When the skillet is very hot, the tortillas only need to touch the skillet for about 10 seconds on each side to give it that toasty corn flavor. This also helps strengthen the tortillas a bit.
- If you shrimp are frozen, place them in a colander and run cool water over top until thawed. Remove the peel and tail, if attached. Allow the shrimp to drain well, then place them in a bowl and add the Tajín. Stir to coat the shrimp in Tajín.
SHRIMP TACOS WITH SPICY CILANTRO LIME SAUCE - SPACESHIPS ...
From spaceshipsandlaserbeams.com
Ratings 1Category Main CourseCuisine American, MexicanTotal Time 20 mins
- In a small bowl mix together the garlic powder, onion powder, chili powder, and dried basil. Use this mixture to thoroughly coat all the shrimp.
- In a large skillet over medium-high heat melt the butter. Add in the shrimp, lime juice, and soy sauce. Cook the shrimp until pink on both sides, about 1 to 2 minutes per side. Remove from heat and set aside.
- In a food processor or blender, blend together the sour cream, buttermilk, jalapeno, cilantro, lime juice, hot sauce, garlic powder, and salt. Set aside.
- To assemble the tacos, warm the corn tortillas and then start with a layer of homemade or store-bought guacamole and spread it on the bottom center of each tortilla. Then layer it with a small bunch of green cabbage followed by the cooked shrimp. Drizzle some of the cilantro-lime sauce over each taco and then top with a squeeze of lime juice, feta cheese, and chopped cilantro.
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- Bring a medium pot of water to boiling. Add the asparagus tips for about 30 seconds. Drain and rinse the asparagus with cool water to stop the cooking process. Set aside.
- Pour the beer into a large skillet and heat over medium-high. Add the shrimp and cook until they just turn pink throughout.
- In the same skillet, heat the olive oil over medium-high heat and add the onion. Cook until the onion is translucent.
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Email [email protected]Phone (410) 639-4102Location 21318 East Sharp Street Rock Hall, MD, 21661 United States
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