**Indulge in a Fiesta of Grilled Shrimp Tacos:**
Transport yourself to a vibrant Mexican fiesta with Guy Fieri's Grilled Shrimp Tacos. This tantalizing dish combines succulent shrimp, a vibrant array of spices, and fresh toppings, all nestled in warm, soft tortillas. The grilled shrimp, bursting with smoky flavors, takes center stage, while the zesty slaw and creamy avocado sauce add layers of refreshing contrast. With three distinct variations – classic, blackened, and coconut shrimp – these tacos offer a culinary adventure for every palate. So gather your amigos, fire up the grill, and embark on a tastebud journey that will leave you craving more.
GRILLED TEQUILA LIME FISH TACOS
Steps:
- For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
- For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
- To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
- Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
- To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
- In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.
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.
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
GUY FIERI'S GRILLED SHRIMP TACOS
Make and share this Guy Fieri's Grilled Shrimp Tacos recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
- Warm tortillas on grill or pan. Cover with a towel to keep warm.
- In a medium Dutch oven, heat the canola oil to 350 degrees F.
- Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
- Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
- Directions for Pico de Gallo:.
- In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
TEX WASABI'S KOI FISH TACOS
Steps:
- In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
- Warm tortillas on grill or pan. Cover with a towel to keep warm.
- In a medium Dutch oven, heat the canola oil to 350 degrees F.
- Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
- Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.
- In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
- In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
SLOSHED SHRIMP
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, add olive oil. Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently. Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes. Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes. Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat.
- In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes. Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes. Stir in the lemon juice. Carefully arrange shrimp in a pan large enough to hold them without overlapping.
- Pour seasoned butter over shrimp and mix well with shrimp. Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.)
- Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce. Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.
- Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together. Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce. Garnish with sliced green onion.
GRILLED SHRIMP TACOS
Make and share this Grilled Shrimp Tacos recipe from Food.com.
Provided by Chef Mommie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.)
- In a small bowl, combine the butter and garlic.
- Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
- Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
- Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
- To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
- Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
- tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
Nutrition Facts : Calories 440.4, Fat 21.7, SaturatedFat 10, Cholesterol 257.2, Sodium 1396.2, Carbohydrate 36.8, Fiber 5.8, Sugar 4.4, Protein 28.2
GRILLED SHRIMP TACOS
Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
- Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 34.2 g, Cholesterol 123.6 mg, Fat 14.4 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 3.1 g, Sodium 565.7 mg, Sugar 0.2 g
Tips:
- Prep Ahead: Marinate the shrimp and prepare the slaw, pico de gallo, and sour cream sauce in advance to save time.
- Use Fresh Shrimp: Opt for fresh, never frozen shrimp for the best flavor and texture.
- Don't Overcook the Shrimp: Cook the shrimp just until they turn opaque and pink, about 2-3 minutes per side.
- Toast the Tortillas: Toasting the tortillas gives them a delicious smoky flavor and makes them less likely to break when you fill them.
- Load Up on Toppings: Don't be shy with the toppings! Load up your tacos with slaw, pico de gallo, sour cream sauce, and any other favorites.
Conclusion:
Guy Fieri's Grilled Shrimp Tacos are a flavor-packed and easy-to-make meal that is perfect for any occasion. With a combination of succulent shrimp, tangy slaw, and creamy sour cream sauce, these tacos are sure to be a hit. So fire up the grill and get ready to enjoy a delicious and satisfying meal!
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