CAJUN SHRIMP TACOS WITH MANGO SALSA
These Cajun Shrimp Tacos with Mango Salsa are the easiest, most succulent shrimp tacos paired with a bright and flavorful homemade mango salsa. Ready in only 15 minutes - these tacos are fresh, simple and satisfying!
Provided by Joanna Cismaru
Categories Lunch Main Course
Time 15m
Number Of Ingredients 13
Steps:
- To prepare the salsa toss all the mango salsa ingredients in a bowl and set aside until ready to assemble tacos.
- In a large skillet melt the butter on high heat. Season shrimp with cajun seasoning and add shrimp to skillet. Cook until pink, shouldn't take more than a couple minutes. Turn off heat and squeeze half a lemon over the shrimp.
- To assemble tacos, start with coleslaw mix, shrimp then salsa.
Nutrition Facts : Calories 390 kcal, Carbohydrate 63.5 g, Protein 26.7 g, Fat 5.9 g, SaturatedFat 2 g, Cholesterol 172 mg, Sodium 321 mg, Fiber 8.4 g, Sugar 11.3 g, ServingSize 1 serving
CAJUN SHRIMP TACOS
These fifteen minute Cajun Shrimp Tacos are packed with flavor from a homemade spice rub. Served in corn tortillas with sliced avocado, cilantro, and lime juice.
Provided by Kristen McCaffrey
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the shrimp with the Cajun seasoning. Let sit for 5 minutes if you have time. If not, move to step two.
- Heat a skillet over medium high heat. Melt the butter. Add the shrimp and cook for 2-3 minutes per side until cooked through.
- Warm the corn tortillas. Assemble the tacos by adding the shrimp, sliced avocado, chopped cilantro, and lime juice to the tortillas.
Nutrition Facts : ServingSize 2 tacos, Calories 313 cal, Carbohydrate 28 g, Fat 12 g, Protein 27 g, Fiber 7 g, SaturatedFat 3 g, Cholesterol 190 mg, Sodium 235 mg, Sugar 1 g
SPICY SHRIMP TACOS
Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 825.9 calories, Carbohydrate 43.2 g, Cholesterol 360.7 mg, Fat 44.1 g, Fiber 2.5 g, Protein 46.5 g, SaturatedFat 7.6 g, Sodium 2749.9 mg, Sugar 5.5 g
SPICY CAJUN SHRIMP
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!
Provided by ChefInChicago
Categories Cajun
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
- Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
- Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
- Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
- Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
- Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
- Put your french bread in the oven right now to get it warm and crispy for the meal.
- Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
- Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
- Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
- Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
- Remove shrimp and bread from oven.
- Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.
Nutrition Facts : Calories 1304.5, Fat 62.2, SaturatedFat 35.7, Cholesterol 480.4, Sodium 2432, Carbohydrate 130.4, Fiber 8.8, Sugar 4.2, Protein 57.2
SPICY CAJUN SHRIMP
This dish is great for a meal or as an appetizer. It's so quick and easy.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings (about 1/4 cup seasoning mix).
Number Of Ingredients 11
Steps:
- In a bowl, combine the seasonings. In another bowl, combine oil and 1-1/2 teaspoons of seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.
Nutrition Facts :
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