Shrimp Tacos

A wonderfully tasty dinner, this recipe takes about 15 minutes to cook. If you have access to wild-caught shrimp, when they’re in season, try them in this shrimp taco recipe. You can garnish your tacos with just about anything you like, salsa, hot sauce, pico de gallo, cabbage slaw, guacamole, radishes, lettuce… and the list goes on. I like to top mine with a little fresh diced tomatillo – the slightly sour tomatillo nicely balances the sweetness of the shrimp. I also use the other half of the tomatillo in the sauté mixture with the shrimp, adding it at the last minute of cooking with the cilantro and some fresh lime juice.

I only eat shrimp when I can get them locally from McClellanville, South Carolina, and the season isn’t that long, so I savor each bite of sweet lowcountry shrimp! I find when I eat seasonally not only does everything taste better, but I enjoy each season more. The root vegetables of winter give way to ramps, peas, and asparagus in spring, and from there it’s tomato and corn season, and then back round to the autumn harvest, and then into winter again with hearty soups, stews, and braised meats. Not to be corny, but I’ve discovered eating seasonally keeps me present in a way that only being in my body, eating this food now, can do. But, back to shrimp! If you love shrimp, try them this way. You won’t be disappointed. 

Shrimp Tacos
Serves 4
A quick, easy taco recipe. Great when you want a delicious dinner without a lot of effort.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 tablespoons canola or grapeseed oil
  2. 1 small onion, chopped
  3. 1 tomatillo, halved, divided, finely diced
  4. 1 small bunch of cilantro, chopped, reserve half for garnishing the tacos
  5. 1 small jalapeño, seeded, diced
  6. 2 garlic cloves, minced
  7. Sea salt, freshly ground pepper
  8. 1 1/2 pound wild-caught medium shrimp, peeled, deveined, halved lengthwise
  9. 1/2 teaspoon chili powder or chipotle powder
  10. 1/2 teaspoon cumin powder
  11. 2 tablespoons fresh lime juice
  12. Corn tortillas
  13. Assorted toppings, such as diced avocado, sliced radishes, cilantro, shredded red or green cabbage, salsa, hot sauce, and lime wedges
Instructions
  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add onion, jalapeño pepper, and garlic. Cook, stirring often, until softened, 6–8 minutes. Season with salt and pepper.
  2. Add shrimp, chili powder, and cumin. Cook, stirring often, until shrimp are almost cooked through, about 2-3 minutes. Add half the chopped tomatillo and half the bunch of the chopped cilantro, stems and leaves. Add the fresh lime juice and cook another 1-2 minutes, until cilantro is wilted but still green.
  3. Top tortillas with the rest of the chopped tomatillo and shrimp and serve with avocado, sliced radishes, cilantro, shredded cabbage, lime wedges, and hot sauce. Serve with other garnishes as desired.
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