Wild Caught Mexican Shrimp Recipe
Make Wild Caught Mexican Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp & Marinade
Vegetables & Salsa
To Serve
Method
Shrimp & Marinade
- 1
Prepare Shrimp
Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off to your preference.
- 2
Make Marinade
In a medium bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp minced chipotle in adobo if using. Taste and adjust seasoning — it should be bright, slightly smoky, and well salted.
- 3
Marinate Shrimp
Add the shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp from the acid).
- 4
Cook Shrimp
Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until very hot. Add a drizzle (about 1 tsp) of olive oil and swirl. Add shrimp in a single layer, avoiding overcrowding; cook 1.5–2 minutes per side until opaque and just firm with pink edges and light char. Work in batches if necessary. Remove cooked shrimp to a plate and keep warm.
Vegetables & Salsa
- 5
Make Quick Salsa
While shrimp cooks (or in the marinating time), combine 1 cup diced seeded tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 minced jalapeño (optional), 1 tbsp fresh lime juice, and 1/4 tsp sea salt in a small bowl. Stir and let rest for 5–10 minutes to meld flavors. Taste and adjust salt or lime as needed.
- 6
Prepare Slaw
Toss 2 cups shredded cabbage with a squeeze of lime, a pinch of salt, and a tablespoon of the crema (or a drizzle of olive oil) if desired to lightly dress the slaw.
To Serve
- 7
- 8
Assemble Tacos
Place a small handful of dressed cabbage on each warmed tortilla, top with 3–4 cooked shrimp, spoon several tablespoons of the fresh salsa over the shrimp, drizzle with crema or dollop sour cream, and garnish with extra cilantro leaves and a wedge of lime. Add hot sauce if desired.
- 9
Serving Suggestion
Serve immediately with extra lime wedges and hot sauce at the table. Leftover shrimp keep refrigerated up to 24 hours; reheat briefly in a hot skillet to avoid overcooking.