Chris’ Shapely Shrimp Tacos
Recipe Facts
Prep Time: 15min
Cook Time: 15min
Active: 30min
Total: 30min
Yield: 3 Servings
Nutrition
320 Calories per Serving
Total Fat 15.5g
Sat. Fat 2.7g
Cholesterol 185mg
Sodium 506mg
Carbohydrate 30.2g
Fiber 6g
Sugars 5.1g
Protein 30.5g
Special Equipment
Large skillet; mixing bowl; Blender or Immersion Blender
Ingredients
Pineapple Salsa:
½ Pineapple, diced (about 1c).
1 Red bell pepper, diced.
2 Roma tomatoes, seeds removed and diced.
¼ Red onion, finely diced (about ½c).
1 Jalapeno pepper, seeds and ribs removed and finely diced.
½ Cup fresh cilantro, chopped.
2 Limes, zest of one and juice of both (about 1/4c juice and 1tsp zest).
½ tsp. Garlic powder.
½ tsp. Kosher salt.
Chili Lime Shrimp Tacos:
1 lb. Raw shrimp, peeled, deveined, and tails removed.
1 Lime, juiced (about 2Tbsp juice).
1 Tbsp. Olive oil.
1 Tbsp. Honey.
1 tsp. Chili powder.
1 tsp. Smoked paprika.
½ tsp. Garlic powder.
½ tsp. Ground cumin.
½ tsp. Black pepper.
½ tsp. Kosher salt.
6 Flour tortillas, 4-6” size.
Cotija Cheese for serving.
Avocado Crema:
1 Medium ripe avocado, peeled and rough chopped.
2 Tbsp. Fresh cilantro, finely chopped.
¼ C. Plain Greek yogurt.
½ Tbsp. Mayonnaise.
½ Lime, juiced (about 1Tbsp juice).
¼ tsp. Garlic powder.
¼ tsp. Ground cumin.
¼ tsp. Kosher salt.
1-4 Tbsp. Water (as needed to thin out).
Make It
Make the Pineapple Salsa: chop all ingredients and combine everything in a bowl. Toss well and set aside.
Make the Avocado Crema: add all the dressing ingredients except the water to a narrow container and blend until smooth with an immersion blender. Add a tablespoon of water at a time until it reaches a thick but pourable consistency. I usually do about 2 tablespoon of water.
Pat shrimp dry with paper towels, remove as much water as practical. Combine the shrimp, olive oil, honey, lime juice, and seasonings in a medium bowl until each shrimp is coated. Let marinate for about 10min, but not more than 20min.
Heat a large skillet on medium-high heat and add a drizzle of neutral oil. When the oil is shimmery and small whisps of smoke appear, add shrimp to the skillet in a single layer. Cook about 2 minutes per side or until cooked through. You can tell the shrimp is done when they turn opaque and curl slightly to form a “c” shape (tight “o” shape indicates over-cooked, rubbery shrimp).
Assemble shrimp, salsa, and crema over warmed flour tortillas and serve with Cotija cheese, lime wedges and more cilantro, if desired.