- 1-2lbs of fresh shrimp or fresh frozen (1 lb. makes six tacos)
- Tony Chachere’s to taste
- 6 corn taco shells (heated in skillet)
- 2 ears of fresh corn
- Olive or grape seed oil
- 1 jalapeno – chopped
- ½ bunch of cilantro – chopped
- 6 grape tomatoes or one large tomato – chopped
- Juice and zest of two limes (this can be adjusted)
- One red bell pepper or 3 small red peppers – chopped
- One yellow bell pepper or 3 small yellow peppers – chopped
- One small yellow onion – chopped
- 1 avocado – chopped
- 1 tsp of garlic powder
- 1 tsp of lemon pepper
- 2 tsp of cumin
- Salt and pepper to taste
- 1/2 cup of mayonnaise (I used Blueplate)
- 1/8 cup of Sriracha chili sauce
Directions for Spicy Shrimp Tacos
Spicy shrimp tacos are super easy to make. First you want to remove the corn from the cob. Then, you will add the corn to a skillet and toss in olive or grape seed oil and salt and pepper. Cook the corn on medium until done. This usually takes about 10 minutes.
While the corn is cooking, combine the tomatoes, onion, jalapeno, cilantro, bell peppers, and avocado. Stir to mix. Add the lime zest and juice, and seasonings. When the corn is done, you will stir it into this mixture. If you are not a huge fan of lime, you can adjust the amount that you use. I used the lime juice of both limes but only used the zest of one. You do want to make sure you have enough lime juice to make the mixture moist. It should not be dry.
Set aside the mixture. Next, you will combine the ½ cup of mayo and 1/8 cup of Sriracha chili sauce. You can double this amount if you like, but this was more than enough for six tacos.
Finally, you are ready to cook the shrimp. I use fresh frozen shrimp. If you are using frozen shrimp, you will want to put the shrimp in a strainer and run water to un-thaw. Do not cook while still frozen. Also, do not use frozen cooked shrimp. Your shrimp will be tough if you do this. Once your shrimp is un-thawed, you will add to a skillet with olive or grape seed oil. You will then sprinkle Tony Chachere’s over the shrimp and stir. I sprinkle enough to lightly coat the shrimp. This seasoning is spicy. If you like spice, you can sprinkle more. If you do not like spice, use less. When the shrimp is almost done, you will start preparing your corn taco shells.
Spray a small pan with olive oil spray and cook your taco shells on low-medium until heated. When your shells are heated, you are ready to assemble your tacos.
I prefer to lay my spicy shrimp tacos down and spread everything across the top. So, I lay the two tacos on the edges down first and then lay the one in the middle on the top. By doing this, you can eat the top one first and then go to each side. I equally divide my shrimp among each taco. Then, I add the corn mixture. Lastly, you will top with the spicy mayo mixture. We like to eat these tacos with french fries (freshly cut from potatoes of course and not the frozen ones in a bag). The spicy mayo tastes great on fries as well!
Why We Love It
Spicy shrimp tacos are one of our favorites. They have a Caribbean flair that reminds me of dining in Turks and Caicos. My husband and I are always looking for good, simple meals. This particular recipe does not disappoint. It literally took less than an hour to make. I mean, who has hours to spend in the kitchen every afternoon after work. I know I sure don’t.
I want a good meal that can be prepared quickly. It would be so simple for many of us to just eat out all the time or grab frozen dinners. Eating out gets expensive and old and frozen dinners are horrible for you. So, my solution is to always find a recipe that is easy. I hate recipes where half of the ingredients cannot even be found in your local grocery store. No one has time for that!
When you finish this meal, you will some extra of the corn mixture. We often cook fish the night after we cook this and use the extra corn mixture on top of our grilled fish. It is delicious as well.
I hope you love our recipe for spicy shrimp tacos as much as we do!