SWEET & SPICY BAKED SHRIMP TACOS RECIPE | LAND O’LAKES
Spice-coated shrimp are baked and then placed on top of corn tortillas. Add coleslaw mix and drizzle them with a flavorful sauce for a new twist on tacos.
Provided by Land O'Lakes
Categories Shellfish Wrap Shrimp Spicy Taco Main Course Seafood Meat, poultry, and seafood Sandwich and Wrap Main Course Seafood Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 15 minutes
Yield 8 tacos
Number Of Ingredients 21
Steps:
- Heat oven to 500°F. Line baking sheet with aluminum foil; set aside.
- Combine all spice mixture ingredients in bowl. Dip shrimp in butter then in spice mixture. Place onto prepared baking sheet. Bake 5-6 minutes or until shrimp are pink and coating is bubbly.
- Combine all sauce ingredients in bowl.
- Assemble tacos by stacking2 warmed tortillas onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Fold tortillas over filling.
Nutrition Facts : Calories 330 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 420 milligrams, CarbohydrateContent 47 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 11 grams
SHRIMP TACOS - COOK’S COUNTRY METHODOLOGY RECIPE - FOOD.COM
Cook’s Country’s method is to brush with oil the corn tortillas then top with shredded Monterey Jack cheese and shrimp filling. Then bake in a 450-degree oven until the cheese melts and becomes gooey. Next is to add the garnishes, fold the tortillas in half and serve as tacos to create the best of both worlds.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp and cook until shrimp are just opaque, about 2 minutes.
- Brush 2 rimmed baking sheets (line with foil for easier clean-up) with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
- Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.
Nutrition Facts : Calories 643.5, FatContent 38.6, SaturatedFatContent 14.2, CholesterolContent 196.8, SodiumContent 1086.5, CarbohydrateContent 40.9, FiberContent 5.9, SugarContent 5.2, ProteinContent 35.4
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SHRIMP TACOS - COOK’S COUNTRY METHODOLOGY RECIPE - FOOD.COM
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- Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.
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