SPICY SHRIMP TACOS RECIPES

SPICY SHRIMP TACOS RECIPE | EATINGWELL

Spicy Shrimp Tacos Recipe | EatingWell image

These spicy shrimp tacos owe their kick to a smoky chipotle shrimp seasoning blend. Cooling avocado and tangy pico de gallo round out the flavor. This vibrant, easy dinner comes together in a flash, making it perfect for busy weeknights.

Provided by Robin Bashinsky

Total Time 20 minutes

Number Of Ingredients 10

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 pound peeled, deveined large shrimp
1 tablespoon Shrimp Seasoning (see Associated Recipes)
? teaspoon salt
1?½ cups thinly sliced red cabbage
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
8 (6 inch) corn tortillas, warmed
1 avocado, sliced
½ cup pico de gallo

Steps:

Heat 2 tablespoons oil in a large skillet over high heat. Sprinkle shrimp evenly with shrimp seasoning and salt. Add the shrimp to the pan; cook, stirring often, until opaque, 3 to 4 minutes. Transfer to a plate.
Toss cabbage, cilantro, lime juice and the remaining 2 tablespoons oil in a medium bowl until combined.
Divide the shrimp among warm tortillas. Top with cabbage mixture, avocado and pico de gallo.

Nutrition Facts : Calories 420.5 calories, CarbohydrateContent 36 g, CholesterolContent 142.9 mg, FatContent 23.5 g, FiberContent 7 g, ProteinContent 20 g, SaturatedFatContent 3.4 g, SodiumContent 882.9 mg, SugarContent 3.6 g

SPICY SHRIMP TACOS RECIPE | SIDECHEF

Spicy Shrimp Tacos Recipe | SideChef image

These tacos pack a spicy, zesty punch! The mix of peppery shrimp, tangy coleslaw and creamy Sriracha ranch is sure to make your tastebuds sing. Even better, these babies can be on the table in 30 minutes.

Provided by SideChef

Categories Pescatarian Healthy Quick and Easy Spicy Full Meal SideChef Original Beginner Gluten-Free Egg-Free Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free

Total Time 1200S

Yield 6

Number Of Ingredients 16

Ingredients

1 pound Frozen Shrimp
1 Jalapeño Pepper
1 cup Red Cabbage
1 tablespoon Apple Cider Vinegar
1 tablespoon Honey
3/8 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 Lime
to taste Fresh Cilantro
1/4 cup Ranch Dressing
1 tablespoon Sriracha
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Garlic Powder
12 6-Inch Corn Tortilla
1 tablespoon Coconut Oil

Steps:

Clean and peel the Frozen Shrimp (1 pound) and defrost if needed. Place the shrimp in the fridge, covered.
While the shrimp is in the fridge, prep remaining ingredients. Carefully remove the stem, seeds, and ribs from the Jalapeño Pepper (1). Cut into vertical strips and mince.
Quarter the Red Cabbage (1 cup) and remove the stem of the cabbage. Cut the cabbage into shreds.
Combine chopped cabbage, Apple Cider Vinegar (1 tablespoon), Honey (1 tablespoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/8 teaspoon) in a large bowl. Cut your Lime (1) in half. Squeeze the juice of 1/2 of the lime into the slaw and stir to mix everything together.
Chop the Fresh Cilantro (to taste).
Add in the minced jalapeño and chopped cilantro to the bowl and mix. Add honey and apple cider vinegar to taste, and set aside to marinate.
To make the Sriracha Ranch, stir together Ranch Dressing (1/4 cup) and Sriracha (1 tablespoon) in a small bowl. Set aside.
Remove the shrimp from the fridge. Pat shrimp dry by pressing lightly between two paper towels.
Season shrimp with Paprika (1 teaspoon), Cayenne Pepper (1/4 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1/8 teaspoon), and Ground Black Pepper (1/8 teaspoon). Mix well to coat evenly.
Lightly warm 6-Inch Corn Tortilla (12) up in a skillet (or in the microwave).
Heat a large pan or skillet to medium-high heat with Coconut Oil (1 tablespoon) and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque.
Place your shrimp on a clean cutting board and chop into smaller pieces.
Cut the remaining half lime into wedges and set aside for the tacos.
Fill your warm tortillas with slaw and shrimp. Drizzle with Sriracha ranch. Double up on corn tortillas if desired to prevent the tortillas from ripping.
Squeeze some lime over the top. Serve and enjoy!

Nutrition Facts : Calories 65 calories, ProteinContent 4.4 g, FatContent 1.9 g, CarbohydrateContent 8.8 g, FiberContent 1.2 g, SugarContent 0.9 g, SodiumContent 82.6 mg, SaturatedFatContent 0.5 g, TransFatContent 0.0 g, CholesterolContent 24.2 mg, UnsaturatedFatContent 1.1 g

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SPICY SHRIMP TACOS RECIPE | SIDECHEF

These tacos pack a spicy, zesty punch! The mix of peppery shrimp, tangy coleslaw and creamy Sriracha ranch is sure to make your tastebuds sing. Even better, these babies can be on the table in 30 minutes.
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