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Drafthouse Shrimp Taco Recipe

Name: Wally's Grill & Drafthouses Drafthouse Shrimp Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails optional); 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 8 each corn tortillas (6-inch); 2 cups shredded green cabbage; 0.25 cups fresh cilantro (chopped); 0.25 cups red onion (thinly sliced); 1 each avocado (sliced) or guacamole; 0.5 cups crema or sour cream; 2 tsp hot sauce or optional salsa verde; 4 cups tortilla chips; 2 each ripe tomatoes (or canned fire-roasted); 0.5 each jalapeño (seeded for less heat); 0.25 cups white onion (roughly chopped); 2 tbs cilantro (for salsa, chopped); 1 tbs lime juice (for salsa); 0.5 tsp salt (for salsa); 1 tbs vegetable oil (for cooking shrimp); 2 each lime wedges (for serving)

Inspired by Wally's Grill & Drafthouse

Time30m

Serves4

with chips 'n salsa

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Ingredients

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Shrimp & Marinade

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

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp kosher salt

1 tsp black pepper (freshly ground)

Taco Assembly

8 each corn tortillas (6-inch)

2 cups shredded green cabbage

1/4 cups fresh cilantro (chopped)

1/4 cups red onion (thinly sliced)

1 each avocado (sliced) or guacamole

1/2 cups crema or sour cream

2 tsp hot sauce or optional salsa verde

Chips & Salsa

4 cups tortilla chips

2 each ripe tomatoes (or canned fire-roasted)

1/2 each jalapeño (seeded for less heat)

1/4 cups white onion (roughly chopped)

2 tbs cilantro (for salsa, chopped)

1 tbs lime juice (for salsa)

1/2 tsp salt (for salsa)

Pan & Garnish

1 tbs vegetable oil (for cooking shrimp)

2 each Lime wedges (for serving)

Method

Shrimp & Marinade

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, smoked paprika, chili powder, kosher salt, and black pepper. Add shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in refrigerator).

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. When oil is shimmering, add shrimp in a single layer, discarding excess marinade. Cook shrimp 1.5–2 minutes per side until pink, opaque, and slightly charred at edges. Do not overcook. Transfer to a plate and cover loosely with foil to keep warm.

Chips & Salsa

Prepare quick salsa

If using fresh tomatoes, core and roughly chop. In a food processor or by hand, combine tomatoes, jalapeño (adjust to heat preference), white onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt. Pulse a few times for a chunky salsa or finely chop for a smoother texture. Taste and adjust salt or lime as needed.

Serve chips

Pour tortilla chips into a serving bowl or basket and place salsa in a separate small bowl for dipping.

Taco Assembly

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and lightly toasted, or wrap in a damp towel and microwave for 20–30 seconds. Keep wrapped to stay warm.

Build tacos

Place 2–3 warm tortillas per serving on a plate. Divide shredded cabbage evenly across tortillas (about 1/4 cup per taco). Top cabbage with 3–4 cooked shrimp per taco. Add a few slices of avocado or a spoonful of guacamole, a sprinkle of thinly sliced red onion, and chopped cilantro. Drizzle 1–2 teaspoons hot sauce or salsa verde and a spoonful of crema or sour cream over each taco. Squeeze lime wedge over the top to finish.

Finishing & Garnish

Plate 3–4 tacos per person alongside a bowl of tortilla chips and the freshly made salsa. Serve extra lime wedges and hot sauce at the table. Leftover shrimp can be refrigerated for up to 2 days.