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Shrimp Tacos Recipe

Name: Willie's Grill & Icehouses SHRIMP TACOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw large shrimp (peeled, deveined, tails removed); 1 tbs olive oil; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 clove garlic (minced); 3 tsp kosher salt; 1 tsp black pepper; 1 tbs mayonnaise; 1 tsp chipotle in adobo (minced); 0.5 tbs lime juice; 0.5 tsp honey or agave; 0.25 tsp salt; 2 cups green cabbage (finely shredded); 0.5 cups fresh cilantro (chopped); 0.25 cup red onion (very thinly sliced); 1 tbs lime juice; 0.5 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 8 each flour tortillas (6-inch); 2 cups cooked rice (warmed); 0.25 cup chipotle mayo (from above); 4 each lime wedges; 2 cups tortilla chips; 0.5 cup salsa

Inspired by Willie's Grill & Icehouse

Time35m

Serves4

Build your own taco with grilled shrimp, cilantro slaw, & chipotle mayo. Yields two tacos per person. Served with flour tortillas, rice, chips & salsa.

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Ingredients

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Shrimp

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

1 tbs olive oil

1 tbs ReaLime juice

1 tsp Ground cumin

1 tsp Smoked paprika

1 clove Garlic (minced)

3 tsp kosher salt

1 tsp black pepper

Chipotle Mayonnaise

1 tbs Mayonnaise

1 tsp chipotle in adobo (minced)

1/2 tbs ReaLime juice

1/2 tsp honey or agave

1/4 tsp Celtic sea salt

Cilantro Slaw

2 cups green cabbage (finely shredded)

1/2 cups fresh cilantro (chopped)

1/4 cup red onion (very thinly sliced)

1 tbs ReaLime juice

1/2 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Sides

8 each flour tortillas (6-inch)

2 cups cooked rice (warmed)

1/4 cup chipotle mayo (from above)

4 each Lime wedges

2 cups tortilla chips

1/2 cup salsa

Method

Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 minced garlic clove, 3 tsp kosher salt, and 1 tsp black pepper. Toss shrimp with the mixture until evenly coated. Marinate for 10-15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large nonstick skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil or spray. Add shrimp in a single layer (work in batches if necessary) and cook 2 minutes per side until opaque and just cooked through (internal temp ~120-130°F). Remove from heat and set aside on a plate; keep warm.

Chipotle Mayonnaise

In a small bowl combine 1 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tbs lime juice, 1/2 tsp honey or agave, and 1/4 tsp salt. Whisk until smooth and taste; adjust lime, chipotle, or salt to preference. Transfer to a squeeze bottle or small serving bowl and refrigerate until assembly.

Cilantro Slaw

In a medium bowl combine 2 cups finely shredded green cabbage, 1/2 cup chopped cilantro, and 1/4 cup thinly sliced red onion. Add 1 tbs lime juice, 1/2 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss thoroughly to combine. Let sit 5 minutes to soften slightly and allow flavors to meld; taste and adjust seasoning. Keep chilled until ready to assemble.

Assembly & Sides

Warm tortillas: Wrap stacks of tortillas in foil and heat in a 350°F (175°C) oven for 8-10 minutes or warm individually in a dry skillet 15-20 seconds per side until pliable.

Portion rice and chips: Divide the warmed cooked rice into serving portions (about 1/4 cup per person if serving as a side; this recipe lists 2 cups total). Arrange tortilla chips in a bowl with salsa for the table.

Build each taco

Place a warmed tortilla on a plate. Spread about 1 tablespoon of chipotle mayo down the center. Add 3–4 cooked shrimp (adjust so there are two tacos per person total—this recipe yields approximately 8 tacos). Top with a generous handful (about 1/4 cup) of cilantro slaw. Finish with a squeeze of lime. Repeat for remaining tortillas.

Serve: Serve tacos immediately with extra chipotle mayo, lime wedges, warmed rice, and chips & salsa on the side.