The Unorthodox Epicure — Tacos de Camarónes Frescos (Fresh Shrimp Tacos)

Fresh. Zesty. Light.

Nope, these aren’t the tacos we grew up on. For one, there’s nothing guilty about this pleasure — no frying; no amber-colored grease dripping down your forearm; and no need to postpone your annual physical after eating a plateful.  Plus, they’re quick, easy and absolutely a ten in the flavor department.

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 Fresh Shrimp Tacos

Tacos de Camarónes Frescos (Fresh Shrimp Tacos) —

Tacos de Camarónes Frescos (Fresh Shrimp Tacos) — Zesty. Light. Delicioso.

5.0 from 3 reviews
Tacos de Camarónes Frescos (Fresh Shrimp Tacos)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican/Tex-Mex
Serves: Serves 4
Ingredients
  • 1 lb. - Medium (41-60 count) Shrimp, peeled and deveined
  • 2 TB - Cilantro, finely chopped
  • 1 tsp - Chile powder (preferably Ancho)
  • Zest from one Lime
  • 8 - Fresh corn tortillas
Some Suggested Toppings
Instructions
On the Grill
  1. It's easiest to use a grill pan with this method. If you don't have one, soak 8-10 bamboo skewers in water for 30 minutes.
  2. Toss shrimp in chile powder, cilantro and lime zest. Skewer 5-6 shrimp per bamboo stick, if using.
  3. Preheat grill to high. (If using a grill pan, preheat it too.)
  4. Cook shrimp until pink — about 2-3 minutes in grill pan or 4-5 minutes skewered.
  5. Serve immediately on warmed (lightly grilled) corn tortillas.
The Poaching Method
  1. In a small stockpot or Dutch oven, season about 3 quarts of water with quartered lemon, lime or orange; a quartered onion and a TB of black peppercorns (or you can forgo the added ingredients and just use 3 TB salt).
  2. Bring to a rolling boil.
  3. Add shrimp; turn off heat and cover tightly for 5 minutes.
  4. Drain; Rinse with cold water (to stop the cooking process).
  5. Toss shrimp in chile powder, cilantro and lime zest.
  6. Serve immediately on warm (lightly grilled or griddled) corn tortillas.

 

 

Comments

  1. I really like the simple “toss shrimp in chile powder” for this recipe. Thanks Adam,

    • adamjholland says:

      Simple is my middle name. (Well, John is actually my middle name and I couldn’t spell it until I was about 20, so maybe my middle name isn’t so simple after all.)

  2. Beautiful, vibrant shrimp tacos! (Is it my eyes or are those grilled flour tortillas instead of corn?)

  3. This looks incredible. One of the many reasons I appreciate your recipes is how simple and idiot proof you make them.

    We are gutting and renovating our original 1960 kitchen this July. (Bye Bye Carol Brady!) Looking forward to scrolling through your blog and trying out your recommendations!

  4. These look absolutely crazy delicious! I could eat these ALL–DAY! And, since simple is what turns me on lately, these tacos are seriously getting me hot and bothered….. Oh wait, it’s just a hot flash! ;) Thanks for another great recipe! -Kim

  5. Shrimp tacos have always been my favorite! I love those traditional Mexican bowls that you have these in. Makes everything taste so much better!

  6. Adam! this look great!! I love shrimp tacos!!

  7. These look positively delicious! I’ve been meaning to pull out my himalayan salt block to grill some shrimp on…this looks like the perfect recipe to do so! :)

  8. Even though these “aren’t your mama’s tacos,” they look delicious.

  9. Wow – these sound so fresh – these I need for dinner tonight!

  10. I adore a good shrimp taco… and you’ve made these guilt free!! Perfect with a chilled cerveza. Fabulous Adam!

  11. Looks delicious. I think I’d push aside that cole slaw though and just concentrate on the shrimp taco itself. I’d definitely put some avocado on top – that would put a smile on my face.

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  1. […] Thank you to my friend Julie for this awesome recipe.  Original site, click here. […]

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