Simpleshrimptacos Recipes

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SHRIMP TACOS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 21



Shrimp Tacos image

Steps:

  • For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
  • For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
  • Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
16 corn tortillas, warmed according to the package instructions
Pico de gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

EASY SHRIMP TACOS

I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14



Easy Shrimp Tacos image

Steps:

  • In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.

Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

1 cup plain Greek yogurt or sour cream
1/4 cup minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons lime juice
1/8 teaspoon plus 1/4 teaspoon salt , divided
2 tablespoons olive oil
2 medium green pepper, chopped
4 fresh green chilies, such as Hatch or Anaheim, seed and chopped
1/2 cup chopped red onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon ground cumin
2 cups torn lettuce
8 corn tortillas (6 inches), warmed

EASY AND QUICK SHRIMP TACOS

These shrimp tacos are flavorful, easy, and quick. You can use any spice or topping combinations you have on hand. The choice of toppings and spices are endless.

Provided by Marci P.

Categories     Main Dish Recipes     Taco Recipes

Time 25m

Yield 1

Number Of Ingredients 11



Easy and Quick Shrimp Tacos image

Steps:

  • Combine onion, carrots, and cilantro in a bowl.
  • Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
  • Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
  • Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
  • Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

Nutrition Facts : Calories 792.5 calories, Carbohydrate 34.2 g, Cholesterol 163.4 mg, Fat 62.8 g, Fiber 5.6 g, Protein 21.4 g, SaturatedFat 10.8 g, Sodium 1423.7 mg, Sugar 3.6 g

2 tablespoons diced onion
2 tablespoons carrot matchsticks
1 tablespoon chopped fresh cilantro
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 pinch cayenne pepper
8 uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil
2 (6 inch) corn tortillas
½ cup shredded cabbage
½ cup Caesar salad dressing (such as Cardini's Red Jalapeno Caesar Dressing®)

EASY SHRIMP TACOS

This is a light but filling recipe that will be good on a hot summer day. This recipe is best if it is allowed to chill before serving. If you have started with cold ingredients it can be served immediately. You can use Mild or Hot salsa depending on your personal taste. I do not recommend processed salsa from a jar. Splurge on the fresh refrigerated salsa or even make your own.

Provided by racrgal

Categories     Healthy

Time 1h15m

Yield 8 tacos, 8 serving(s)

Number Of Ingredients 8



Easy Shrimp Tacos image

Steps:

  • Cut shrimp into bite sized pieces.
  • In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
  • Drizzle the lime juice over the mixture and toss well.
  • For more kick add a dash of Tabasco.
  • Chill.
  • Place on warm tortillas.
  • Serve with lime wedges, additional salsa and cilantro.

Nutrition Facts : Calories 312.9, Fat 9.6, SaturatedFat 2, Cholesterol 82.8, Sodium 640.2, Carbohydrate 41.4, Fiber 4.5, Sugar 2.6, Protein 15.6

12 ounces shrimp, boiled
1 avocado, chopped
1/2 cup red onion, chopped
1/2 cup salsa, fresh
1/2 cup fresh cilantro, chopped
2 tablespoons lime juice
1 lime
8 tortillas

SIMPLE SHRIMP TACOS

These delicious shrimp tacos are easy to make and a refreshing change from the usual fish tacos. We really like them with salsa verde.

Provided by Alskann

Categories     Lunch/Snacks

Time 17m

Yield 12 tacos

Number Of Ingredients 10



Simple Shrimp Tacos image

Steps:

  • In two tablespoons of oil, fry garlic, salsa, cilantro and shrimp until moisture is absorbed thoroughly, season with salt and pepper and allow to cool.
  • Fill tacos and seal each one closed with a toothpick; fry it in hot oil until golden and remove excess oil by placing on a paper towel.
  • Serve tacos garnished with guacamole and sour cream, if desired.

Nutrition Facts : Calories 116.3, Fat 2.5, SaturatedFat 0.6, Cholesterol 36.8, Sodium 298, Carbohydrate 16.3, Fiber 1.1, Sugar 0.9, Protein 6.7

12 flour tortillas
oil (for frying)
3 garlic cloves, diced
1/2 cup salsa
1 tablespoon fresh cilantro
1/2 lb shrimp, chopped
guacamole, to taste
sour cream, to taste
12 toothpicks
salt and pepper

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