Shrimp tacos are a summertime favorite in my house! This recipe can be made by grilling or sautéing marinated shrimp and assembling tacos with your favorite fixings. Also great for a crowd, there’s something for everyone with this versatile dish.
I advise to opt for wild shrimp over farmed shrimp whenever possible. Wild shrimp is healthier, cleaner, and I like to remind clients: “If you don’t know what they eat, you don’t know what you eat!” Choosing wild shrimp (and fish in general) helps to ensure you and your family are eating the best quality protein.
Wild Shrimp Tacos
Recipe developed by Megan Wolf, MS, RD
1 pound wild shrimp, peeled and deveined
2 tablespoons olive oil + more for cooking
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon red pepper flakes [omit for a less spicy dish]
½ teaspoon salt
1 red or white onion, sliced
½ cup apple cidar vinegar
½ cup water
¼ teaspoon salt
¼ teaspoon sugar
½ cup tomatoes, chopped
¼ cup cilantro, chopped
½ teaspoon salt
2 ears corn, cooked and kernels removed
½ cup black beans, rinsed and drained
1 tablespoon olive oil
1 lime, juiced
8 corn tortillas, warmed right before serving
1 cup sour cream
3 limes, quartered
1 cup shredded quesillo cheese
½ cup cilantro, chopped
- In a large bowl, combine ingredients for shrimp, cover and refrigerate at least 6 hours.
- In a medium bowl, mix ingredients for pickled onions, cover and refrigerate at least 6 hours.
- Combine ingredients for guacamole and set aside.
- Mix ingredients for corn salsa and set aside.
- In a large non-stick pan, heat olive oil and cook shrimp until pink and cooked through, at least 5-8 minutes.
- Warm tortillas prior to serving.
- Assemble additional items and begin building tacos.