Taco Shrimp Dip Recipes

SHRIMP TACOS

Steps:

• Preheat an outdoor grill or grill pan over high heat.
• Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
• Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.

TACO SHRIMP DIP

Steps:

• Make cilantro lime sour cream by whisking together all ingredients. Set aside until ready to use.
• Combine shrimp, garlic, cumin, chili powder, salt and cayenne together in a bowl.
• Heat oil in a large skillet over medium heat. Cook shrimp 3 - 5 minutes or until opaque and cooked through. Allow to cool and chop.
• Spread refried black beans on the bottom of a 9-inch pie plate. Top with guacamole, cilantro lime sour cream, lettuce, tomatoes and chopped shrimp. Chill or serve immediately with chips.

ADDICTIVE SHRIMP TACO DIP

Steps:

• Stir all ingredients together. Store in refrigerator if not serving immediately.
• Serve with tortilla chips or Fritos. Garnish with diced fresh cilantro if desired.

SHRIMP TACOS

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!

EASY AND QUICK SHRIMP TACOS

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.

LAYERED SHRIMP DIP

Steps:

• In a small bowl, combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. , Arrange shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over top. Add onions. Chill. Serve with tortilla chips.

SHRIMP TACO DIP

Steps:

• Mix the cream cheese and milk in a small mixing bowl with mixer until smooth.
• Spread on a small serving platter or in a 9x5-inch loaf pan in an even layer.
• Layer the remaining ingredients on top of the cream cheese, in the order that they appear in the ingredient list.
• Chill at least one hour before serving. Serve with reduced-fat tortilla chips or wheat crackers.

SHRIMP TACOS/WRAPS

Steps:

• Reheat fried shrimp on foil-lined pan, on broil, until hot and crispy.
• Meanwhile, chop lettuce, chop green onions, and pull off cilantro leaves.
• Put a layer of lettuce in the middle of the tortilla, top with green onions and cilantro.
• Cover with fried shrimp, and then spoon on Chuy's dip.
• Roll up tortilla, and cut in half on the diagonal.

PEACHY SHRIMP TACOS

Steps:

• In a large skillet, combine salsa and peaches over medium heat until warmed. Add shrimp and cilantro; cook and stir until heated through. , Place 1/4 cupful cabbage down the center of each tortilla; top with a scant 1/2 cupful shrimp mixture.

MEXICAN SHRIMP DIP

Steps:

• In a large bowl, combine the first nine ingredients. Spread into a 9-in. pie plate; top with shrimp. Chill until serving. Serve with tortilla chips.