A few simple Mexican seasonings, fresh garlic and lime all over some jumbo shrimp yields the most simple, stunning, and delicious tacos. The best part? They are ready in a matter of minutes! Make a big batch for a party, or enjoy with your honey for an amazing lunch or dinner any day of the week!
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Shrimp Tacos
Prep Time: A few mins
Cook Time: A few mins
Total Time: About 10-15 mins
Yield: 4 Tacos
Note*: Time does not include thawing frozen shrimp, add about 15 mins for that
What You'll Need:
12 jumbo shrimp [about 1 lb] tail off, peeled, deveined
1 Tbsp minced garlic
1 Tbsp fresh lime juice (about 1/2 lime)
1/2 tsp cumin
1/2 tsp chili pwdr
1/4 tsp dried oregano
1 Tbsp olive oil (I used chili infused, but regular is fine)
pinch kosher salt (just shy of 1/4 tsp)
1/8 tsp pepper
2 Tbsp butter
lime wedges, for serving
warm 6" tortillas, for serving
Optional Toppings/Additives:
shredded iceberg lettuce
cilantro
avocado
tomatoes
queso fresco or cotija cheese
Also Consider:
red onion
scallions
pico de gallo
roasted corn
salsa
crema
How to Prepare:
If using frozen shrimp, submerge in cold water, and allow to thaw; this takes about 15 mins. You may have to "peel" or break the ice off each shrimp after thawing.
Pat shrimp dry with paper towels and put in mixing bowl.
Add in garlic, cumin, chili powder, oregano, lime juice and olive oil. Stir to coat all shrimp generously in all flavorings. Season shrimp with salt and pepper and toss prior to going right to heat. Since it's seafood, it will absorb salt quickly, and you want to avoid having "overly salty" tasting shrimp.
Heat saute or cast iron pan over medium heat, and once hot, add in 2 Tbsp butter, give a swirl around the pan to coat, and add shrimp going clockwise around the pan, leaving at least an inch of space around each shrimp. Overcrowding will make shrimp "steam" instead of saute. Work in batches if necessary.
Cook shrimp on first side for about 2 minutes, then flip (starting w/ first shrimp you laid down, following clockwise) and cook another minute. Pay attention to any "smaller" shrimp--they may only need a little over a mintue per side. Shrimp will be opaque white and completely "curled up" once cooked through. Do not overcook, or you will have rubbery shrimp. Move from heat to clean plate as soon as they are done.
Plate atop warm tortillas, with lettuce, cilantro, tomatoes, queso fresco, and a final squeeze of a lime wedge for the perfect balance. Feel free to add any other toppings in the recommended list above.
Enjoy!
Cinco de Mayo is right around the corner, so I felt it's only fitting to make something "fiesta" inspired! These shrimp tacos were absolutely perfect, and I can't wait to make a big batch for family and friends soon!
But I tell you, love your enemies and pray for those who persecute you. Matthew 5:44
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