Description
This Quick Shrimp Tacos recipe is a delicious and vibrant seafood dish that combines perfectly seasoned shrimp with fresh cabbage and tangy red onion slices. Enhanced with a creamy shrimp taco sauce and zesty lime, these tacos come together in just 20 minutes, making them an ideal choice for a fast and flavorful meal that serves eight.
Ingredients
Scale
Shrimp and Seasonings
- 1 pound large shrimp, thawed and deveined (peeled or unpeeled)
- 1 tablespoon Old Bay seasoning (purchased or homemade)
- 1 teaspoon cumin
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 limes, cut into wedges, divided
Vegetables and Toppings
- 2 cups thinly sliced green cabbage
- 1/4 small red onion, thinly sliced
- Cilantro, for garnish
Other
- 8 tortillas
- 1 recipe Creamy Shrimp Taco Sauce (prepared and chilled)
Instructions
- Prepare the Sauce: Make the Creamy Shrimp Taco Sauce according to your favorite recipe or a provided version. Refrigerate it until ready to use to allow the flavors to meld.
- Prep the Vegetables: Thinly slice the green cabbage for a crunchy texture. Thinly slice the red onion and soak it in a bowl of cold water for a few minutes to mellow its sharpness; drain well before serving.
- Season the Shrimp: Mince the garlic finely. Pat the shrimp dry using paper towels to ensure they sear properly. Place the shrimp in a medium bowl and toss them evenly with Old Bay seasoning, cumin, kosher salt, and minced garlic to coat completely.
- Cook the Shrimp: Heat the butter in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer to ensure even cooking. Cook each side for 1 to 2 minutes until the shrimp turn opaque and are cooked through, flipping as necessary using tongs. Just before removing from heat, spritz the shrimp with juice from two lime wedges to add a fresh zesty flavor.
- Char the Tortillas (Optional): If desired, add a smoky flavor by holding each tortilla over an open gas flame on medium heat for a few seconds per side, turning with tongs until slightly blackened and warm. Alternatively, you can warm the tortillas in a dry skillet.
- Assemble the Tacos: On each warmed tortilla, layer the sliced cabbage and drained red onion. Top with the cooked shrimp, then squeeze the juice of a lime wedge over each taco. Drizzle generously with the creamy shrimp taco sauce and garnish with freshly chopped cilantro. Serve immediately to enjoy the best texture and flavor.
Notes
- Using peeled or unpeeled shrimp is fine; unpeeled shrimp might offer more flavor during cooking but require peeling by the eater.
- Soaking the red onion in cold water helps reduce its pungency for a milder taste in the tacos.
- Charred tortillas add a smoky dimension, but warming them in a skillet is quicker and still delicious.
- The creamy shrimp taco sauce can be prepared ahead and stored in the refrigerator to speed up the assembly process.
- For a spicier kick, consider adding a pinch of cayenne or chopped jalapeños to the shrimp seasoning.
