Yucatan Shrimp Tacos Recipe
Succulent steamed shrimp, shredded lettuce and tomatoes tossed in our one-of-a-kind Yucatan sauce made from cilantro, garlic, butter, lime juice and Columbian chilis, served in two corn tortillas.
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Ingredients
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Shrimp and Steaming Liquid
Yucatan Sauce
Taco Components and Garnish
Method
Shrimp and Steaming Liquid
Prep shrimp
If shrimp are not peeled and deveined, peel and devein 12 medium shrimp, leaving tails on or off per preference. Rinse and pat dry with paper towels.
In a medium saucepan, combine 2 cups water, 2 tablespoons fresh lime juice, 1 teaspoon salt and 1 teaspoon pepper. Bring to a gentle simmer over medium heat.
Add shrimp to the simmering liquid, cover, and steam just until shrimp turn pink and opaque, about 2–3 minutes depending on size. Do not overcook. Remove shrimp immediately and transfer to a bowl; reserve 2 tablespoons of the cooking liquid.
When cool enough to handle, roughly chop or coarsely shred the steamed shrimp into bite-sized pieces suitable for tacos (roughly halve or roughly chop into 12–18 pieces).
Yucatan Sauce
While shrimp steam, melt 3 tablespoons unsalted butter in a small skillet over low heat until foaming and just starting to brown slightly for added flavor (optional). Remove from heat.
In a blender or food processor, combine the packed 1 cup cilantro leaves (stems mostly removed), 3 garlic cloves (peeled), 2 Colombian chiles (stemmed and seeded if you prefer less heat), 2 tablespoons fresh lime juice, 2 tablespoons water, reserved 2 tablespoons shrimp cooking liquid, and the melted butter.
Blend on high until the mixture is smooth and emulsified, scraping down the sides as needed. If the sauce is too thick, add up to 1–2 tablespoons more water to reach a pourable/tossing consistency.
Season the sauce with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Taste and adjust lime, salt or chile heat as desired.
Place the chopped/shredded shrimp in a bowl and pour about three-quarters of the sauce over the shrimp. Toss gently to coat. Reserve the remaining sauce for drizzling on the finished tacos.
Taco Assembly and Garnish
Warm the 2 corn tortillas: heat a small skillet or comal over medium-high heat. Lightly brush each tortilla with a little neutral oil (about 1 teaspoon total) and warm 30–45 seconds per side until pliable and slightly toasted. Alternatively, heat tortillas directly over a low gas flame until edges char slightly, turning with tongs.
Lay warm tortillas on a plate. Divide the shredded lettuce (about 1 cup) evenly between the two tortillas, placing it in the center of each.
Top the lettuce with the sauced chopped shrimp, dividing it evenly between the two tortillas.
Scatter the 1/2 cup diced tomatoes evenly over the shrimp, then drizzle reserved Yucatan sauce to taste over each taco.
Finish with optional 2 tablespoons crumbled cotija or queso fresco, a squeeze of lime from the lime wedges, and an extra small sprinkle of chopped cilantro if desired.
Serve immediately while tortillas and shrimp are warm. Provide extra sauce on the side.
