Chilis Spicy Shrimp Tacos Recipes

SPICY GRILLED SHRIMP TACOS

Steps:

• Heat a grill pan over medium/high heat and wipe surface with olive oil. Season the shrimp with the salt, pepper and chili powder, and then grill for 3-5 minutes until done.
• In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.
• Warm the tortillas and place half of the cabbage on each tortilla. Drizzle half the sauce over each taco. Top with shrimp & garnish with avocado.

CHILI'S SPICY GARLIC & LIME SHRIMP

Steps:

• Make the seasoning blend by combining all the spices in a small bowl.
• Preheat a large skillet over medium heat.
• Add butter to the pan.
• When the butter is melted, stir in the pressed garlic.
• Immediately, add the shrimp to the pan.
• Cut the lime in half and squeeze each half into the pan over the shrimp.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 8 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.

GRILLED SPICY SHRIMP TACOS

Steps:

• Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
• Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
• Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
• Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

SWEET AND SPICY SHRIMP TACOS

Steps:

• 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
• 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
• 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

SPICE-RUBBED SHRIMP TACOS RECIPE BY TASTY

Steps:

• In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
• Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
• Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
• Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.
• Enjoy!

SPICY SHRIMP TACOS

Steps:

• In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
• In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
• Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
• To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.