Shrimp And Corn Tacos Recipes
SHRIMP TACOS
I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Provided by abewasabe
Categories World Cuisine Recipes Latin American Mexican
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
- Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
- To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g
SHRIMP-AND-CORN TACOS
Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
- Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
- Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
Nutrition Facts : Calories 446 g, Fat 16 g, Fiber 8 g, Protein 20 g
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QUICK AND EASY SHRIMP AND CORN STREET TACOS - TACO TENDER
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Servings 4Estimated Reading Time 50 secsCategory Main CourseTotal Time 15 mins
- Thaw shrimp in a saltwater bath for 5 minutes. Remove tails after thawing and before cooking. Cut corn kernels off of the ears.
- Heat a cast iron skillet over High heat. Add olive oil and corn. While watching out for popping kernels, cook corn untilled charred, or about 5 minutes.
- Push the corn to the side of the skillet and the shrimp in to cook. Sear the shrimp for 3 minutes, flip and sear the other side for 2 minutes.
- Pour in the light beer and give the mixture a good stir. Transfer mix to a large bowl. Combine the rest of the ingredients and mix well. Set aside the remaining lime wedged for serving.
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- Heat olive oil in a medium skillet on medium high heat Add corn, turning every so often until corn is charred to your liking.
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- Preheat a large nonstick frying pan over medium heat until a drop of water sizzles away when dropped in the pan.
- Put the raw shrimp in a bowl with the olive oil. Sprinkle on the chili powder. Toss to coat the shrimp evenly.
SHRIMP, TOMATO, CORN AND AVOCADO TACOS RECIPE
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4.2/5 (40)Category Entrées
- 1. Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.
- 2. Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.
- 3. Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.
SHRIMP TACOS WITH CORN SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 318 per servingServings 4
- Combine corn and oil in small bowl; toss gently to coat. Arrange corn in an even layer on a jelly-roll pan; broil 6 minutes or until lightly browned. Combine corn, onions, cilantro, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
THE BEST SHRIMP TACOS RECIPE! - GIMME SOME OVEN
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4.9/5 (37)Total Time 40 mins
- Prepare the cilantro lime slaw according to instructions. Combine all of the chipotle crema ingredients in a blender and pulse until smooth.*
- In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through. Transfer to a clean plate and set aside.
- Fill each flour tortillas with a generous serving of the slaw, a few slices of avocado, a few shrimp, a drizzle of chipotle crema and sprinkle of your favorite toppings.
STREET-STYLE SHRIMP TACOS WITH CORN, BACON AND LIME …
From onceuponachef.com
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- In a large nonstick skillet over medium-high heat, fry the bacon, stirring frequently, until crispy and golden, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
- Add the corn to the fat in the skillet and season with 1/4 teaspoon salt. Cook the corn, stirring frequently, until crisp, about 2 minutes. Spoon the corn into a bowl and set aside.
- Add the shrimp, scallions, garlic, cumin, chili powder, and 1/8 teaspoon salt to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes.
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5/5 (11)Servings 4Cuisine American, MexicanCategory Entree
- Remove shell from shrimp, leaving tails on. De-vein, then marinate in 1/4 of the dressing from corn salad.
- Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
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- Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.
- Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
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- Begin by marinating the shrimp. Add the shrimp to a large bowl. In a small bowl, combine all of the spices listed above in the marinade section. Mix together with a spoon. Add the spices directly to the shrimp, making sure it is evenly coated. Next, add the avocado oil, making sure the shrimp is evenly coated.
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- Place a medium skillet on medium high heat and add a dash of oil. If you're using canned corn, DRAIN the cans. If you're using fresh, carefully chop it off of the cob.
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WHAT TO SERVE WITH SHRIMP TACOS - 7 BEST SIDE DISHES ...
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5/5 Published 2021-09-11Total Time 20 mins
- Salsa. Salsa is one of the most common choices, and for a good reason. Fresh salsa is easy to make, can be made in large batches ahead of time, and has a great sour taste that compliments shrimp tacos very well.
- Sour Cream. Mexican cuisine has all types of sour cream paired with shrimp or seafood. This is yet another example of complementary flavors because sour cream helps to reduce the oiliness and fat in seafood.
- Guacamole. Another great side dish that compliments shrimp tacos in Mexican cuisine is guacamole. Guacamole can be used as a dip or as a topping for your shrimp tacos.
- Caramelized Plantains. Caramelized plantains are sweet fruits that can be fried and served hot or cold. They go well with shrimp tacos because they add a little bit of crunch to the meal.
- Citrus Salsa. Citrus salsas are made primarily from lemons, oranges, limes, grapefruit, and other citrus fruits. Not only do they taste good with seafood dishes such as shrimp tacos, but the acidity in the fruit can also help to break down some of the fattiness.
- Jicama Slaw. Shrimp tacos can be served with a side of coleslaw, but what if you want to add something different? If this is the case, then consider jicama slaw.
- Chipotle Rice. Last but not least is chipotle rice. Chipotle is a type of chili pepper that originated from the Mexican state of Puebla about 500 years ago.
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