Hi and welcome back! Thank you so much for stopping by! Got a bag full of frozen shrimp? Then let’s make some shrimp tacos out of them. This is a quick and easy recipe that also includes a slaw made with cilantro for the topping. If you are using fresh shrimp, but be sure to clean and devein them before proceeding with the following: (Serves 4-6)
Ingredients for shrimp
- 1 lb. frozen shrimp, thawed
- 1/2 tsp salt
- 1 tsp. ground cumin
- 1 tsp. powdered chili
- 2 tbs. oil
Cabbage slaw
- 1/4 cup oil (I used olive oil)
- 1/4 cup water
- 1/2 bunch of chopped cilantro, (save about 1/4 for garnish)
- 1/2 onion, coarsely chopped
- 4 garlic cloves
- Juice of 2 limes or lemons
- 1/2 cup plain yogurt (some people use cream or sour cream. Use what you have.)
- salt and pepper to taste
- 1/2 a cabbage head, thinly sliced
1. Make the slaw sauce first to allow to have the flavors blend well. I used a food processor and added each ingredients listed above for the slaw (except the cabbage) and blended until smooth. Add salt and pepper to taste. You can adjust the flavor to your taste.
2. Once blended, add to the cabbage and mix well. Refrigerate until ready to use.
3. I like to prepare the shrimp by brining it prior to seasoning. I use 3 tbs salt, 2 tbs. sugar and dissolve into 1 quart of water. Add the shrimp and allow to brine for at least 15-20 minutes. Once that’s done, take out and pat dry the shrimp but DO NOT rinse. You can read the process over this post.
4. After drying the shrimp, mix all the dry ingredients and rub all over the shrimp. Set aside.
5. Add some oil to a pan, about 1-2 tbs. and heat up at medium heat. Once the oil starts to shimmer, add the shrimp one by one and cook for about 2 minutes. Turn over and cook for another 2-3 minutes and set aside on a plate. I cover mine with foil to keep warm. It will continue to cook, so try not to over cook shrimp. Cook in batches.
6. Once cooked, serve with taco style of your choice (flour, corn). I used corn, which I heat on the stove for about 30 seconds per side on the burner. I assembled by adding shrimp, slaw and any additional garnished, such as tomatoes, juice of lemon or lime and cilantro.
That’s my take on shrimp tacos. The brine keeps the shrimp juicier than cooking without. I also liked the slaw with yogurt instead of sour cream. There was less fat and it was still creamy. I hope you give this a try soon. Thank you again for spending time here and hope to see you soon. Buen provecho!
Googie DEsigns 