Shrimp Tacos Recipe 455

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EASY SHRIMP TACOS



Easy Shrimp Tacos image

Easy Shrimp Tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 pound medium shrimp ((thawed & peeled))
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8-10 medium flour tortillas
Toppings (optional, to taste): sour cream, salsa, iceberg lettuce, tomatoes, cilantro, etc.

Steps:

  • Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.
  • Meanwhile, prep your toppings.
  • Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
  • Assemble tacos as desired and serve immediately.

SHRIMP TACOS



Shrimp Tacos image

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

1 mango - peeled, seeded and diced
1 ripe avocado - peeled, pitted, and diced
2 tomatoes, diced
½ cup chopped fresh cilantro
¼ cup chopped red onion
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons lime juice
¼ cup honey butter
1 pound salad shrimp
4 (10 inch) flour tortillas, warmed

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 TACOS



Shrimp Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 21

1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
16 corn tortillas, warmed according to the package instructions
Pico de gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

Steps:

  • For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
  • For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
  • Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY



Beer-Battered Shrimp Tacos Recipe by Tasty image

Here's what you need: sour cream, lime juice, lime zest, salt, red cabbage, green cabbage, jalapeño, lime juice, shrimp, salt, flour, garlic powder, smoked paprika, cayenne, baking powder, beer, oil, corn tortilla, guacamole, radish, fresh cilantro

Provided by Rie McClenny

Categories     Lunch

Yield 2 servings

Number Of Ingredients 21

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt
1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice
1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying
corn tortilla, to serve
guacamole, to serve
radish, sliced
fresh cilantro

Steps:

  • In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
  • In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
  • Season the shrimp with a big pinch of salt.
  • Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
  • Add shrimp into the batter, making sure each is fully coated.
  • Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
  • Transfer the shrimp to a paper towel-lined plate.
  • Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
  • Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
  • Enjoy!

Nutrition Facts : Calories 948 calories, Carbohydrate 88 grams, Fat 36 grams, Fiber 9 grams, Protein 59 grams, Sugar 11 grams

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

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

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Turkey, Egg, Cheese, Biscuit Casserole (No-Pork 'bacon/Sausage,_image Turkey, Egg, Cheese, Biscuit Casserole (No Pork 'bacon/Sausage,

Sun-Dried Tomato Cream Sauce_image Sun Dried Tomato Cream Sauce

Sheet Pan Mojo Chicken and Plantains_image Sheet Pan Mojo Chicken and Plantains

Veal Blanquette_image Veal Blanquette

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