Shrimp Carnitas Recipe

Prepare marinade

In a medium bowl combine lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, ground coriander, salt and black pepper. Whisk until blended.

Marinate shrimp

Add the peeled and deveined shrimp to the bowl and toss to coat. Cover and refrigerate for 15–30 minutes. (Do not marinate longer than 30 minutes or the citrus will begin to 'cook' the shrimp.)

If making pickled red onions, place the sliced red onion in a heatproof bowl or jar. In a small saucepan combine vinegar, water, sugar and salt and bring just to a simmer to dissolve sugar and salt. Pour the hot brine over the onions, let cool to room temperature, then refrigerate for at least 15 minutes. Use within 1 week.

Heat fat

In a large heavy skillet (cast-iron preferred) over medium-high heat, warm the butter and vegetable oil (or lard) until the butter foams and the fat shimmers.

Sear shrimp

Remove shrimp from the marinade (let excess drip off) and arrange them in a single layer in the hot skillet. Sear without moving for 45–60 seconds until the edges begin to brown, then flip and sear the other side for another 45–60 seconds. Shrimp will be mostly cooked through.

Add stock and reduce

Pour the chicken or seafood stock and add the bay leaf to the skillet. Using a spatula, gently press and toss the shrimp to coat with the liquid. Continue cooking over medium-high heat, letting the liquid reduce and evaporate while the shrimp continue to brown and crisp in the remaining fat. This should take 2–4 minutes. Remove bay leaf and transfer shrimp to a plate.

Crisp further (optional)

If you want extra 'carnitas' texture, lower heat to medium and let shrimp sit undisturbed in the hot fat for another 30–60 seconds to create additional crunchy browned bits, then flip briefly.

Warm tortillas: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla for about 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: Place 2–3 shrimp on each warmed tortilla. Top with a sprinkle of chopped white onion, cilantro, pickled red onions, radish slices, a few slices of avocado, and crumbled queso fresco. Add a squeeze of lime and hot sauce to taste.

Serve immediately: Serve shrimp carnitas right away so the shrimp remain crisp at the edges. Provide extra lime wedges and hot sauce on the side.