Chicken Entrees

Shrimp Tacos

by Spoorthy
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Shrimp Tacos are so versatile that it goes with any veggies and sauce. The flavor of the shrimp is so good by itself. Shrimp is perfectly seasoned and tender. Marinating the shrimp for few minutes adds to the tenderness of the shrimp. I have kept this recipe simple by keeping corn as the main ingredient. Some of the veggies that go well with this recipe are chopped tomatoes, roasted onions, bell peppers, radish, parsnips, cabbage, etc.

What not to love about these tacos when it comes together in less than 15 minutes. Perfect of busy weekday nights! Corn salsa takes 5 minutes to make, and chili mayo sauce also takes 5 minutes. I have tried to simplify the process and kept the sauce to minimal ingredients like mayo, greek yogurt, salt, chili powder, and lime juice. Chipotle chili powder works best for this sauce recipe. If not available, chili powder works.

For garnishing, I have used onion, Avocado, cilantro, and lime. Some of the other toppings are shredded carrots, parsnips, Jicama, etc.

The trick to getting the best shrimp is cooking it for the right amount of time. Overcooking the shrimp can make it rubbery. If following the pan-searing method, it should not take more than 6 to 7 minutes to cook the shrimp on both sides. Keep the flame on medium heat to avoid overcooking.
Another way is to broil (@525 F) for 3 minutes in the oven. If the broil setting is not available, it can be baked at 425 F for 10 minutes. Make sure to turn the shrimp halfway through.

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SHRIMP TACOS

Shrimp Tacos

  • Author: Spoorthy
  • Total Time: 20 minutes
  • Yield: 6 servings
Print Recipe

Description

Shrimp Tacos are so versatile that it goes with any veggies and sauce. The flavor of the shrimp is so good by itself. Shrimp is perfectly seasoned and tender. Marinating the shrimp for few minutes adds to the tenderness of the shrimp. I have kept this recipe simple by keeping corn as the main ingredient.

Ingredients

Cooking the Shrimp:

Shrimp- 1 lb.

Salt- 1/2 tsp

Garlic powder- 1/2 tsp

Oregano- 1 tsp

Chipotle or regular chili powder- 1 tsp

Chili Mayo Sauce:

Greek yogurt- 1/2 cup

Mayo- 1/4 cup

Chili powder- 1/2 tsp

Salt- 1/4 tsp

Lime juice- 1 tsp

Corn salsa:

Corn- 3/4 cup

Onions- 1/2 cup

Cilantro- 1/4 cup

Lime juice – 1 tsp

Oil- 1 tsp

Salt- 1/2 tsp

Jalapenos (diced)- 1 Tbsp

Garnish:

Avocado

Cilantro

Cheese

Onions

Instructions

1. Take 1 lb of shrimp, add 1/2 tsp salt, 1 tsp chili powder, 1/2 tsp cumin powder, 1/2 tsp garlic powder, 1 tsp oregano, and mix everything well. Marinate the shrimp for at least 10 minutes before cooking it.

2. Take 1 1/2 Tbsp of oil in a pan, layer the shrimp, and cook the shrimp on both sides for 3 to 4 minutes.

3. For corn salsa, take 3/4 cup of cooked corn, add 1/2 cup diced onion, 1/4 cup of cilantro, 1 Tbsp of sliced jalapenos, 1/2 tsp, 1 tsp of lemon juice, and mix well. Corn salsa is ready to serve. 

4. For making chili mayo sauce, take 1/2 cup of greek yogurt in a bowl, 1/4 cup of mayo, 1/2 tsp salt, 1/2 tsp chili powder, 1 tsp lemon juice, and mix well. The sauce stays well in the refrigerator for 3 to 4 days.

5. I have used ready corn tortillas. Roast it on both sides directly on a flame, making sure not to burn it.  

6. Assemble the tacos. Place the tacos and add the shrimp, corn salsa, and chili mayo sauce.

7. Garnish with Avocado, onions, cilantro, and cheese.

Notes

Marinating the shrimp helps to make it tender. The longer the marination time, the better the results.

If you prefer the baking method, arrange the shrimp on the top rack and bake @ 400 F for 7 to 8 minutes. Every oven setting is different.

Any method of choice in cooking the shrimp, the main goal is not to overcook the shrimp.

Shrimp needs minimal spices compared to other meats. Do not go liberal with the spices.

Make the corn salsa and chili mayo dip ahead of time if doing this dish for a party. So when you cook the shrimp at the end, it makes it very easy to assemble everything.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Seafood
  • Method: Cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos
  • Calories: 254 Kcal
  • Sugar: 2.23 g
  • Sodium: 679 mg
  • Fat: 11.13 g
  • Saturated Fat: 2.00 g
  • Unsaturated Fat: 1.687 g
  • Trans Fat: 0.007 g
  • Carbohydrates: 21.82 g
  • Fiber: 4.3 g
  • Protein: 18.9 g
  • Cholesterol: 128 mg

Keywords: shrimp tacos, easy taco recipe, Mexican tacos, chipotle mayo sauce, corn salsa, Mexican food, tacos, street tacos, simple taco recipe