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Restaurants›Jax Beach Bar and Grill›Shrimp Tacos Recipe

Shrimp Tacos Recipe

Name: Jax Beach Bar and Grills Shrimp Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled, deveined, tail-on or off); 1 tbs olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs lime juice (fresh); 3 cups green cabbage, shredded (or coleslaw mix); 0.5 cup carrot, julienned or shredded; 0.25 cup fresh cilantro, chopped; 1 tbs lime juice (fresh); 2 tbs mayonnaise; 1 tsp apple cider vinegar; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup roma tomatoes, seeded and diced; 0.25 cup white or red onion, finely diced; 0.5 tsp jalapeño, seeded and minced (optional); 2 tbs fresh cilantro, chopped; 1 tbs lime juice (fresh); 0.5 tsp salt; 0.5 cup mexican crema or sour cream; 1 tsp lime zest (optional); 1 cup shredded cheddar or monterey jack cheese; 2 tbs fresh cilantro leaves (for garnish); 4 each lime wedges; 8 each small corn or flour tortillas

Inspired by Jax Beach Bar and Grill

Time35m

Serves4

Seasoned shrimp with taco slaw, pico de gallo, cheese and mexican crema

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Ingredients

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Shrimp

1 lb raw shrimp (peeled, deveined, tail-on or off)

1 tbs olive oil

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs lime juice (fresh)

Taco Slaw

3 cups green cabbage, shredded (or coleslaw mix)

1/2 cup carrot, julienned or shredded

1/4 cup Fresh cilantro, chopped

1 tbs lime juice (fresh)

2 tbs Mayonnaise

1 tsp Apple cider vinegar

1/2 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Pico de Gallo

1 cup roma tomatoes, seeded and diced

1/4 cup white or red onion, finely diced

1/2 tsp jalapeño, seeded and minced (optional)

2 tbs Fresh cilantro, chopped

1 tbs lime juice (fresh)

1/2 tsp Celtic sea salt

Crema & Toppings

1/2 cup mexican crema or sour cream

1 tsp lime zest (optional)

1 cup shredded cheddar or monterey jack cheese

2 tbs fresh cilantro leaves (for garnish)

4 each Lime wedges

Tortillas & Finishing

8 each small corn or flour tortillas

1 tsp olive oil or neutral oil (for warming tortillas)

1/4 tsp salt (for seasoning, optional)

Method

Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a mixing bowl combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper and lime juice. Add shrimp and toss until evenly coated. Let marinate 10–15 minutes at room temperature (do not exceed 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. Add a small drizzle of oil if skillet is not nonstick. When hot, add shrimp in a single layer (work in batches if necessary). Cook 1.5–2 minutes per side until pink and opaque and edges begin to curl. Remove to a plate and squeeze a little extra lime over them if desired. Keep warm.

Taco Slaw

In a bowl combine shredded cabbage, carrot and chopped cilantro. In a small bowl whisk together mayonnaise, lime juice, apple cider vinegar, sugar, salt and black pepper. Pour dressing over cabbage mixture and toss to coat. Taste and adjust salt or lime. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Pico de Gallo

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice and salt in a bowl. Stir and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust salt or jalapeño level. Keep chilled or at cool room temperature until serving.

Crema & Toppings

If using Mexican crema and you want it thinner for drizzling, stir in 1–2 teaspoons of lime juice or water until desired consistency is reached. Add lime zest if using and taste for seasoning. Shred cheese and set out cilantro leaves and lime wedges for serving.

Tortillas & Assembly

Warm tortillas: heat a dry skillet over medium-high heat. Lightly brush both sides of each tortilla with a little oil (or spray) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place a warmed tortilla on a plate. Add about 2–3 tablespoons of taco slaw, 3–4 shrimp (depending on size), 1–2 tablespoons pico de gallo, a sprinkle (about 2 tablespoons) of shredded cheese, and a drizzle of Mexican crema. Garnish with cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

Serve immediately so tortillas remain warm and slaw retains crunch. Leftover components store separately in airtight containers in the refrigerator for up to 2 days (shrimp best eaten same day).