Guy Fieris Grilled Shrimp Tacos Recipes

GUY FIERI'S GRILLED SHRIMP TACOS

Guy Fieri's Grilled Shrimp Tacos image

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

Ingredients

1 lime, juice of
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 lb shrimp
16 (8 inch) corn tortillas (or flour if preferred)
canola oil
1 cup white cabbage, shredded
1/2 cup red cabbage, shredded
3 tablespoons cilantro leaves, chopped
1/4 cup red onion, thinly sliced
4 roma tomatoes, diced
2 tablespoons cilantro leaves, chopped
1/2 red onion, minced
1 teaspoon garlic, minced
1 jalapeno, seeded and minced
1 lime, juice of
salt and pepper

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.

GRILLED DRUNKEN SHRIMP TACOS

Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

Ingredients

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

GRILLED SHRIMP TACOS

Grilled Shrimp Tacos image

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

Ingredients

2 tablespoons olive oil
1 lime, juiced and grated
1 teaspoon cumin
1 pound large shrimp, peeled and deveined
Salt and ground black pepper
6 (8 inch) flour tortillas, heated according to package directions
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

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

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