Spicy Shrimp* Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and place them in a medium bowl. Drying helps the marinade stick and promotes better searing.

Make marinade

Add 2 tbs olive oil, 2 tbs fresh lime juice, 2 minced garlic cloves, 1 tbs smoked paprika, 1 tsp ground cumin, 1 tsp sea salt and 0.5 tsp black pepper to the bowl with the shrimp. Toss thoroughly until each shrimp is evenly coated.

Marinate

Let the shrimp marinate at room temperature for 10 minutes (no longer than 20 minutes). The lime juice will begin to flavor the shrimp quickly; avoid extended marinating to prevent texture changes.

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film (about 1 tbs) of neutral oil or olive oil to the pan. Add shrimp in a single layer, being careful not to overcrowd; cook in batches if necessary. Sear 2–3 minutes per side until opaque and just cooked through (internal temperature ~63°C / 145°F). Remove cooked shrimp to a plate and tent loosely with foil to keep warm.

In a small bowl combine 0.5 cups mayonnaise, 3 tbs sambal oelek, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp fish sauce and 1 grated garlic clove. Whisk until smooth and emulsified. Taste and adjust heat/sweetness: add more sambal for heat, more honey for sweetness, or a pinch of salt if needed. Cover and refrigerate until ready to assemble (can be made up to a day ahead).

Combine vegetables

In a large bowl combine 3 cups shredded red cabbage, 1.5 cups shredded green cabbage, 1 cup shredded carrot, 0.25 cup thinly sliced red onion, 1 chopped jalapeño (seeded if you prefer less heat) and 0.5 cup chopped cilantro.

Make dressing and toss

In a small bowl whisk together 3 tbs fresh lime juice, 2 tbs olive oil, 0.5 tsp ground cumin, 1 tbs granulated sugar, 1 tsp sea salt and 0.5 tsp black pepper until the sugar dissolves. Pour the dressing over the cabbage mixture and toss thoroughly to coat.

Rest and adjust

Let the slaw sit 10 minutes at room temperature to soften slightly and allow flavors to meld. Taste and adjust seasoning — add a pinch more salt, lime, or sugar as desired.

Warm tortillas

Warm the 8 corn tortillas on a dry skillet or comal over medium heat for about 30–45 seconds per side until pliable and slightly charred at the edges. Keep them wrapped in a clean towel to stay warm while assembling.

Slice avocado and prep garnishes

Slice the ripe avocado into thin slices. Arrange 0.25 cup crumbled cotija (or feta), 0.25 cup extra cilantro and lime wedges on a platter for easy assembly.

Assemble tacos

To build each taco: place a warmed tortilla on a plate, add a generous spoonful of Mexican slaw, top with 3–4 cooked shrimp (depending on size), drizzle 1–2 tbs sambal mayo over the shrimp, add a couple of avocado slices and sprinkle with cotija and cilantro. Squeeze a lime wedge over the top before eating.

Serve

Serve immediately while shrimp and tortillas are warm. Offer extra sambal mayo, lime wedges and chopped cilantro at the table.