Mojito Shrimp Street Tacos Recipes

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SHRIMP STREET TACOS RECIPE



Shrimp Street Tacos Recipe image

Shrimp Street Tacos Recipe are flavorful and oh so tasty. . . just perfect for your Cinco de Mayo fiesta!

Provided by Created by CookingwithRuthie.com

Categories     Main Dish

Time 25m

Number Of Ingredients 10

1½ pounds medium shrimp, 41/50 shelled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
2-3 tablespoons dry white wine or chicken stock
1/4 cup sweet chili pepper sauce (I like trader joes)
sea salt and pepper to taste
*if you prefer more heat use red pepper flakes in place of black pepper
3 cups leafy greens or cabbage
1/3 cup red onion, large diced
16 white corn tortillas (any size will work)

Steps:

  • Heat large skillet over medium high heat, add olive oil and allow to warm and coat pan.
  • When oil gets hot and close to the smoking point, add garlic and shrimp and cook 1 minute per side; stirring constantly until lightly browned
  • Add white wine and simmer for 2-3 minutes until shrimp are pink in color and translucent.
  • Add sweet chili pepper sauce and toss to coat, remove from heat.
  • Season to taste with sea salt and pepper; set aside.
  • Warm tortillas in a separate skillet with or without oil; hold warm.
  • When ready to serve: place greens on two tacos, add red onion, and the top with prepared shrimp.
  • Serve with additional sweet chili pepper sauce and Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 982 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

EASY AND QUICK SHRIMP TACOS



Easy and Quick Shrimp Tacos image

These shrimp tacos are flavorful, easy, and quick. You can use any spice or topping combinations you have on hand. The choice of toppings and spices are endless.

Provided by Marci P.

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 1

Number Of Ingredients 11

2 tablespoons diced onion
2 tablespoons carrot matchsticks
1 tablespoon chopped fresh cilantro
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 pinch cayenne pepper
8 uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
2 (6 inch) corn tortillas
½ cup shredded cabbage
½ cup Caesar salad dressing (such as Cardini's Red Jalapeno Caesar Dressing®)

Steps:

  • Combine onion, carrots, and cilantro in a bowl.
  • Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
  • Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
  • Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
  • Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

Nutrition Facts : Calories 792.5 calories, Carbohydrate 34.2 g, Cholesterol 163.4 mg, Fat 62.8 g, Fiber 5.6 g, Protein 21.4 g, SaturatedFat 10.8 g, Sodium 1423.7 mg, Sugar 3.6 g

SHRIMP TACOS - COOK'S COUNTRY METHODOLOGY



Shrimp Tacos - Cook's Country Methodology image

Cook's Country's method is to brush with oil the corn tortillas then top with shredded Monterey Jack cheese and shrimp filling. Then bake in a 450-degree oven until the cheese melts and becomes gooey. Next is to add the garnishes, fold the tortillas in half and serve as tacos to create the best of both worlds.

Provided by gailanng

Categories     Tex Mex

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tomatoes, cored and chopped
1 small onion, chopped fine
1 jalapeno chile, stemmed, seeded, and minced
2 tablespoons ketchup
1 tablespoon lime juice, plus lime wedges for serving
2 garlic cloves, minced
1 teaspoon salt and 1/4 teaspoon pepper
1 lb large shrimp, peeled, deveined and tails removed (26 to 30 per pound)
5 tablespoons vegetable oil, divided
12 (6 inch) corn tortillas
8 ounces monterey jack cheese, shredded (2 cups)
shredded iceberg lettuce
diced avocado
chopped fresh cilantro
red onion
salsa
pico de gallo
hot sauce
lime wedge

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.
  • Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp and cook until shrimp are just opaque, about 2 minutes.
  • Brush 2 rimmed baking sheets (line with foil for easier clean-up) with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
  • Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.

Nutrition Facts : Calories 643.5, Fat 38.6, SaturatedFat 14.2, Cholesterol 196.8, Sodium 1086.5, Carbohydrate 40.9, Fiber 5.9, Sugar 5.2, Protein 35.4

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