SHRIMP TACOS WITH SPICY CREAM SAUCE
Another recipe from the Southern Living All-Time Favorites Magazine. The Spicy Cream Sauce uses fat-free sour cream along with spices to jazz up these shrimp tacos. This is on my go-to list of recipes to try.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 43m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve.
- Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes.
- Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.
SPICY SHRIMP TACOS WITH SPICY CREAM SAUCE
I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you can substitute any hot sauce. Just be sure to adjust for taste.
Provided by Jencathen
Categories Avocado
Time 16m
Yield 2-3 tacos, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
- Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
- Mix together all the sauce ingredients.
- Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
Nutrition Facts : Calories 238.8, Fat 15.9, SaturatedFat 3.5, Cholesterol 154.2, Sodium 1072, Carbohydrate 7.9, Fiber 0.6, Sugar 2.7, Protein 16.3
SPICE-RUBBED SHRIMP TACOS WITH CREAMY AVOCADO SAUCE
Steps:
- For the shrimp: Whisk the cumin, chili powder, paprika, garlic powder, oregano, salt, pepper and cayenne together in a small bowl.
- Place the shrimp in a medium bowl and sprinkle with the spice mixture. Toss to coat. Set aside for 10 minutes.
- Meanwhile, for the avocado sauce: Combine the avocados, scallions, garlic, lime zest and juice, jalapeno, cilantro, water, vinegar, cumin and salt in a blender. Blend on high for 2 minutes or until a smooth, creamy sauce forms, stopping and scraping down the sides as needed.
- Char the tortillas by holding them with tongs over an open flame until they're warmed and browned in spots. Transfer them to a plate as they're done; cover the tortillas with foil and keep warm.
- Heat a large cast-iron skillet over medium-high heat. Lightly spray with oil to prevent sticking. Working in batches, cook the shrimp 1 to 2 minutes per side or until firm and cooked through.
- To serve, place 2 tortillas on a plate and top with some shredded cabbage followed by about 5 shrimp per taco, a drizzle of the avocado sauce, diced tomatoes and hot sauce if using. Repeat with the remaining tortillas, shrimp and fillings. Serve with lime wedges.
GRILLED SPICY SHRIMP TACOS
The shrimp marinade and the sauce make the dish!
Provided by Robin Wells
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 20
Number Of Ingredients 16
Steps:
- Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
- Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.
- Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.
- Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.
Nutrition Facts : Calories 187 calories, Carbohydrate 20.9 g, Cholesterol 103.7 mg, Fat 6.1 g, Fiber 3.5 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 226.1 mg, Sugar 3.6 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
SPICE-RUBBED SHRIMP TACOS RECIPE BY TASTY
Here's what you need: McCormick ® Ground Cumin, garlic powder, paprika, chili powder, dried oregano, kosher salt, shrimp, vegetable oil, sour cream, limes, flour tortillas, red cabbage, scallion, cilantro
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
- Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
- Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
- Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, Sugar 1 gram
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
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SHRIMP TACOS WITH SPICY CREAM SAUCE RECIPE | MYRECIPES
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Servings 8Calories 212 per serving
- Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon. Add 1 1/2 cups water, stirring until smooth. Cover and chill until ready to serve.
- Peel shrimp, and devein, if desired; chop. Combine remaining 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon red pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty zip-top plastic bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade.
- Sauté garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Serve with sour cream mixture and avocado in warm tortillas.
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- Place the shrimp in a large bowl and add the oil, lemon/lime juice and spices. Mix well to coat the shrimp in the spices and set aside.
- Cook the shrimp in a large, hot pan or griddle pan for 1-2 minutes per side or until cooked through and golden brown on both sides.
- Assemble the tacos by topping warmed tortillas with shredded cabbage, sliced avocado, spicy shrimp and sour cream sauce. Finish with fresh coriander/cilantro and finely sliced chillies.
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