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Taco De Camarones Recipe

Name: SAT Asian Seafood & Bars Taco De Camarones Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp (peeled, deveined, tails removed, medium); 3 tbsp fresh lime juice; 2 tsp garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 2 tbsp olive oil; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 2 cups green cabbage (thinly sliced); 1 cup red cabbage (thinly sliced); 0.5 cup cilantro (finely chopped); 1 each lime (zested and juiced); 0.5 cup mayonnaise; 0.25 cup sour cream or Mexican crema; 1 tsp hot sauce (optional); 0.5 tsp honey or agave (optional, to balance); 0.5 tsp salt; 0.25 tsp black pepper; 8 each corn tortillas (6-inch); 1 each avocado (sliced); 0.25 cup fresh cilantro leaves (for garnish); 2 each radish (thinly sliced, optional); 2 each limes (cut into wedges); 0.25 cup cotija or queso fresco (crumbled, optional); 2 tbsp vegetable oil or olive oil (for warming tortillas / light pan-frying shrimp)

Inspired by SAT Asian Seafood & Bar

Time35m

Serves4

Make Taco De Camarones 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 and marinade

1 lb raw shrimp (peeled, deveined, tails removed, medium)

3 tbsp Fresh lime juice

2 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Cabbage slaw and crema

2 cups green cabbage (thinly sliced)

1 cup red cabbage (thinly sliced)

1/2 cup cilantro (finely chopped)

1 each lime (zested and juiced)

1/2 cup Mayonnaise

1/4 cup sour cream or Mexican crema

1 tsp hot sauce (optional)

1/2 tsp honey or agave (optional, to balance)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tortillas and toppings

8 each corn tortillas (6-inch)

1 each avocado (sliced)

1/4 cup fresh cilantro leaves (for garnish)

2 each radish (thinly sliced, optional)

2 each limes (cut into wedges)

1/4 cup cotija or queso fresco (crumbled, optional)

2 tbsp vegetable oil or olive oil (for warming tortillas / light pan-frying shrimp)

Method

Shrimp and marinade

Prepare shrimp

Pat shrimp dry with paper towels. Place shrimp in a medium bowl.

Make marinade

Add lime juice, minced garlic, ground cumin, smoked paprika, chili powder, olive oil, kosher salt, and black pepper to the bowl with the shrimp. Toss until shrimp are evenly coated.

Marinate

Cover and refrigerate for 10–20 minutes (no longer than 30 minutes) to allow flavors to penetrate without making the shrimp mushy.

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When shimmering, add shrimp in a single layer (work in batches if needed). Cook until opaque and just curled, about 1.5–2 minutes per side depending on size (total 3–4 minutes). Avoid overcooking. Remove shrimp to a plate.

Cabbage slaw and crema

Make slaw

In a bowl combine thinly sliced green and red cabbage and chopped cilantro. Add lime zest and half of the lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to combine and let sit while you finish the shrimp so flavors meld.

Make crema

In a small bowl whisk together mayonnaise, sour cream (or crema), remaining lime juice, hot sauce (if using), honey (if using), and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or heat.

Combine or keep separate

You can toss the slaw with 2–3 tablespoons of the crema for a dressed slaw or keep the crema separate to drizzle on assembled tacos. Either method works; if dressing the slaw, reserve a little crema for drizzling.

Tortillas and assembly

Warm tortillas

Warm corn tortillas one at a time in a dry skillet over medium-high heat until pliable and lightly charred in spots, about 20–30 seconds per side. Alternatively, wrap stacked tortillas in a damp towel and microwave for 30–45 seconds. Keep warm wrapped in a clean towel.

Assemble tacos

Place 2–3 warmed tortillas on a plate. Spread a spoonful of crema on each tortilla (or place dressed slaw directly). Add a small handful (about 3 oz) of slaw per taco, then top with 3–4 cooked shrimp (approximately 2–3 shrimp per taco depending on size).

Garnish

Top each taco with sliced avocado, a few thin radish slices (if using), a sprinkle of crumbled cotija or queso fresco, and a few cilantro leaves. Serve with lime wedges on the side to squeeze over the shrimp.

Serve

Serve immediately while shrimp are hot and tortillas are warm. Suggestion: provide extra crema and hot sauce at the table.