Red Shrimp Tacos

September 16, 2019

Red Shrimp Tacos

RED SHRIMP TACOS

Recipe By Seafood Crate

Red shrimp tacos are a real crowd-pleaser! Our plump, fresh shrimp and the tangy crema sauce combine to create a bonefide fiesta in your mouth with every bite.

INGREDIENTS

  • 1 lb. medium shrimp, peeled, deveined
  • 2 Tbsp. adobo sauce from 1 can chipotle chiles in adobo
  • 2 Tbsp. honey (optional)
  • Kosher salt
  • ½ cup mayonnaise
  • 1 small garlic clove
  • ¼ head of green cabbage
  • ¼ head of red cabbage
  • 1 cup cilantro leaves with tender stems
  • 1 small red onion
  • 1 lime
  • 8 corn or flour tortillas
  • 2 Tbsp. olive oil

DIRECTIONS 

  1. Stir 2 Tbsp. adobo sauce and 2 Tbsp. honey (if using) in a medium bowl until combined. Peel shrimp. Add shrimp and season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.
  2. Mix ½ cup mayonnaise with 2 Tbsp. water in a small bowl. Grate 1 garlic clove into bowl, season with salt, and stir to combine.
  3. Thinly slice green and red cabbage into very thin strips.
  4. Coarsely chop 1 cup cilantro.
  5. Peel and trim 1 onion. Cut in half lengthwise, then thinly slice.
  6. Cut 1 lime in half and squeeze out juice from both halves into another small bowl. Add sliced onion and a pinch of salt. Massage with your hands until onion begins to soften.
  7. Heat a large nonstick skillet over medium-high. Working with one at a time, warm tortilla in skillet until pliable and starts to darken, 30–45 seconds per side. Transfer tortillas to a piece of foil and wrap tightly to keep warm.
  8. Return skillet to medium-high heat and pour in 2 Tbsp. oil. Once oil begins to shimmer, add shrimp mixture and cook, stirring occasionally, until shrimps turn pink and cooked through, 1–2 minutes. Remove skillet from heat.
  9. Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.

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