Since moving to the South, we have been able to buy and eat fresh local shrimp. The shrimp here is so delicious. I love the convenience of going to the local fish market and picking up a pound or two for dinner.
Jon and I have also been lucky enough to find a food truck serving shrimp tacos. OMG! Yum! We are addicted to them! They are only open a few days a week, so we aren’t always able to go buy our favorite shrimp tacos when the craving hits.
Making shrimp tacos is pretty easy and quick. The best part: They are super tasty! I love a sweet and spicy combination for shrimp tacos. It really enhances the shrimp. I really feel sorry for people who can’t have shrimp. They are missing out (but for good reason and no fault of their own). If you’re lucky enough to be able to enjoy shrimp, be careful, these tacos are addicting! You’ll be making them pretty often, especially during the warmer seasons.
Ingredients:
30 large uncooked shrimp, peeled, deveined, and tails removed
2 cups coleslaw mix (from the bag, do not use a dressing)
1/3 cup plus 2 tbsp Frank’s Red Hot Sweet Chili Sauce
½ tsp salt
¼ tsp ground black pepper
½ tsp paprika
½ tsp garlic powder
6 flour tortilla taco shells
Fresh Cilantro leaves (optional)
½ lime for drizzling juice
Queso fresco cheese crumbles
Makes about 6 tacos
In a bowl, combine the slaw and Sweet Chili Sauce.
Toss to combine. Cover with plastic wrap and refrigerate for about an hour.
Combine the salt, black pepper, paprika, and garlic powder in a small bowl and stir to combine.
Toss the shrimp with the seasoning.
Put shrimp on skewers. If using wooden skewers, be sure to soak the skewers in water for at least 30 minutes before using.
Grill the shrimp skewers until they turn opaque and pink. Once shrimp is fully cooked, remove them from heat. Allow the shrimp to cool so you can remove them from the skewers.
Time to assemble!
Place about 5 shrimp into the tacos shells in a line.
Top the shrimp with a little bit of the slaw and a few cilantro leaves. Sprinkle on some cheese crumbles. Drizzle each taco with a little bit of lime juice.
Instructions without photos:
Ingredients:
30 large uncooked shrimp, peeled, deveined, and tails removed
2 cups coleslaw mix (from the bag, do not use a dressing)
1/3 cup plus 2 tbsp Frank’s Red Hot Sweet Chili Sauce
½ tsp salt
¼ tsp ground black pepper
½ tsp paprika
½ tsp garlic powder
6 flour tortilla taco shells
Fresh Cilantro leaves (optional)
½ lime for drizzling juice
Queso fresco cheese crumbles
Makes about 6 tacos
In a bowl, combine the slaw and Sweet Chili Sauce. Toss to combine. Cover with plastic wrap and refrigerate for about an hour.
Combine the salt, black pepper, paprika, and garlic powder in a small bowl and stir to combine. Toss the shrimp with the seasoning.
Put shrimp on skewers. If using wooden skewers, be sure to soak the skewers in water for at least 30 minutes before using.
Grill the shrimp skewers until they turn opaque and pink. Once shrimp is fully cooked, remove them from heat. Allow the shrimp to cool so you can remove them from the skewers.
Place about 4-5 shrimp into the taco shells in a line. Top the shrimp with a little bit of the slaw and a few cilantro leaves. Sprinkle on some cheese crumbles. Drizzle each taco with a little bit of lime juice.
I hope you enjoy these Sweet and Spicy Shrimp Tacos!
