Grilled Shrimp Tacos – Quick & easy weeknight fare

Grilled Shrimp Tacos FoodieCurious

You know what I love about shrimp?  They are the one protein you can keep in the freezer and decide to eat them just about right away… and they still taste good!  There are so many ways to use them, so yesterday I got to work and dinner was delicious.

Here’s my step by step recipe so you can make this at home.

 

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You will need

  • 1lb shrimp 
  • 3 limes
  • olive oil
  • tequila (optional)
  • paprika
  • 1 cup of plain greek yogurt or sour cream
  • 2 chipotles (out of the can)
  • 1 can of black beans
  • 1/4 head of cabbage
  • 4-6 tortillas

To do

  1. Start your grill!  If you’re grilling outside it’s good to get it all heated up… but you can also do this on a grill pan inside!  Cast iron is good, or really any pan.  You could also throw them under the broiler… hmmm… so many options!
  2. Start by getting out a bowl or dish that will hold all of your raw shrimp once they are peeled.  Add about 3 tbs each of lime juice, tequilia & olive oil.  Add about a teaspoon of paprika and a sprinkling of salt.  Mix it up
  3. Clean and peel your shrimp and set them in your marinade as you clean them.  Mix that all together while you prep the other stuff.
  4. Open the can of beans and put it in a pot, liquids and all.  Season it with a bit of salt (remember that beans often already have some salt!) a good bit of pepper and some crushed red pepper.  A bit of lime zest goes a long way here too… now let this simmer until you’re ready to eat!  I put a little grill safe pot directly on the grill.
  5. Blend together the chipotles** the yogurt or sour cream and the juice of one lime.  Add salt & pepper to taste… throw some cilantro in if you’ve got it around
  6. Take 1/4 of a cabbage and slice the edge very thinly and you will get the cabbage slaw you always see at restaurants.
  7. Now grill up your shrimp!  You may have to skewer them if they look like they’ll fall through the grill.
  8. Throw your tortillas on the grill to heat them up.
  9. This should make about 4-6 tacos… enjoy!

**Haven’t worked with chipotles before? Today is your lucky day… they come in a can in the “mexican” section of the grocery store and they are a smoked jalapeno in a nice red sauce.  There are usually about 5-8 of them in one can, so I put the others in the freezer to use next time.  If this sounds too spicy, just take the chipotle out on you cutting board and slice it in half lengthwise with your knife.  Scrape the seeds out with your knife and just throw the rest into the recipe.  This will give you all the flavor with something like 1/3 of the heat!   These are a great go-to flavor to keep in the pantry.

 

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