Best 2 Delicious Shrimp Tacos Recipes

**Indulge in a Culinary Delight: Embark on a Flavorful Journey with Shrimp Tacos**

Shrimp tacos, a harmonious blend of succulent shrimp, vibrant flavors, and enticing aromas, have taken the culinary world by storm. Hailing from the coastal regions of Mexico, these tacos have captivated taste buds with their tantalizing combination of textures and vibrant colors. Each bite promises a culinary adventure, with the tender shrimp playing the starring role, accompanied by a symphony of fresh ingredients. From zesty salsas and creamy sauces to crisp vegetables and aromatic herbs, shrimp tacos offer a delectable symphony of flavors that dance on the palate. This comprehensive guide unveils two extraordinary shrimp taco recipes, each boasting its unique charm. The Classic Shrimp Tacos exude authenticity, showcasing the natural flavors of shrimp, while the Baja-Style Shrimp Tacos burst with bold, refreshing flavors, inspired by the sun-kissed beaches of Baja California. Get ready to embark on a culinary expedition, transforming your kitchen into a fiesta of flavors as you explore the art of crafting these tantalizing shrimp tacos.

Here are our top 2 tried and tested recipes!

SHRIMP TACOS WITH CREAMY TACO SLAW

Shrimp Tacos with Creamy Taco Slaw image

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

Ingredients

1 pound large or jumbo shrimp (peeled, deveined, and tails removed (fresh or frozen and thawed))
1 tablespoon extra-virgin olive oil (divided)
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados (cilantro, sour cream (or Greek yogurt), lime wedges)
1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic (peeled)
1/2 small jalapeno (seeds and membranes removed)
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
2 cups shredded cabbage ( or slaw mix)

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

DELICIOUS SHRIMP TACOS

Delicious Shrimp Tacos image

We love these and make them a lot during the summer. Sneak in some sliced jalapeno peppers for your heat seekers.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 32m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 lb small shrimp, peeled and deveined
2 tablespoons chili powder
1 tablespoon ground cumin
6 taco shells
3 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
2 medium tomatoes, seeded and cut into 1/4 inch dice
1 small red onion, chopped
1/2 cup sour cream
1/4 cup finely chopped fresh cilantro

Steps:

In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
Add in the chile powder and cumin.
Stir and toss for about 10 seconds or until shrimp are well coated.
Take pan off of burner and cover to keep shrimp warm.
Heat the taco shells according to the package directions.
For each taco: place 8-12 shrimp in a shell.
Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
Serve immediately.

Nutrition Facts : Calories 327.5, Fat 19.9, SaturatedFat 7.9, Cholesterol 143.4, Sodium 320.5, Carbohydrate 15.5, Fiber 3, Sugar 2.5, Protein 22.9

Tips:

For the shrimp, use large shrimp (21-25 count per pound) and devein them before cooking.
Cook the shrimp in a hot pan with a little oil until they are pink and opaque, about 2-3 minutes per side.
To make the slaw, use a combination of shredded cabbage, red cabbage, and carrots.
For the dressing, use a mixture of mayonnaise, lime juice, cilantro, and chili powder.
Serve the tacos with warm tortillas, salsa, guacamole, and sour cream.

Conclusion:

These shrimp tacos are a delicious and easy-to-make weeknight meal. They are packed with flavor and can be customized to your liking. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner option, give these shrimp tacos a try!