SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
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.
GRILLED SHRIMP TACOS RECIPE
Steps:
- Gather your ingredients.
- Whisk together the garlic powder, paprika, Sriracha, salt, pepper, lime juice, and olive oil in a bowl. Throw in the shrimp and toss until they are completely coated.
- Grill the shrimp on high heat until cooked through, about 2 minutes per side. You can grill on an indoor griddle if you don't have an outdoor grill, or simply cook the shrimp in a large saute pan.
- Gather the coleslaw ingredients.
- Add the mayonnaise, sour cream, salt, pepper, garlic clove, Sriracha, and lime juice to your blender or food processor. Blend until completely smooth. Taste and adjust the salt and pepper as needed.
- Toss the dressing with the coleslaw in a large bowl until completely coated. Cover and refrigerate if you aren't using right away.
- Place the shrimp on top of the tortillas then add the coleslaw, cotija cheese, and cilantro. Then squeeze a little lime juice over the top. Dig in and enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 9 g, Cholesterol 161 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, Sodium 1556 mg, Sugar 4 g, Fat 21 g, ServingSize 8 tacos (serves 4), UnsaturatedFat 0 g
ZESTY MARINATED SHRIMP
These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. -Mary Jane Guest, Alamosa, Colorado
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.
Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 36mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CALIFORNIA SHRIMP TACOS WITH CORN SALSA
After trying fish tacos, I fell in love. I wanted to recreate them at home and though Why not use shrimp? It's an affordable healthy way to feed my seafood-loving family. -Kayla Peters, Cecilia, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing., In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes., Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.
Nutrition Facts : Calories 342 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 1007mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.
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
ZESTY GRILLED CHOPS
These pork chops make a quick company dish. Our family enjoys them on the grill, as the summer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler. -Blanche Babinski, Minto, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine first five ingredients; reserve 1/3 cup mixture for brushing over chops. Add pork chops to bag; seal bag and turn to coat. Refrigerate overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes per side. Brush occasionally with reserved soy mixture during the last 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 246 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 598mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber trace fiber), Protein 34g protein. Diabetic Exchanges
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