Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Firecracker Shrimp Tacos
Firecracker Shrimp Tacos
Gil Reisfield / TODAY
print recipe
(57 rated)
Cook time:
Prep time:

This is a delicious shrimp taco recipe that you could prepare outdoors during a beautiful summer day by the pool with friends and family.

Technique tip: Make sure your pan is hot to keep the shrimp from sticking to it. Also it gives it a them a beautiful crust on the outside.

Swap option: You can substitute soft flour tortillas for the crunchy corn tortilla shells. You can also use chicken or pork instead of shrimp if you prefer.


  • Jicama slaw

    • 1 cup jicama, shredded
    • 1 cup red cabbage, shredded
    • 1/3 cup red onions, thinly sliced
    • 2 tablespoon cider vinegar
    • 1/4 cup extra virgin olive oil
    • 1/4 cup orange juice
    • 1 tablespoon honey
    • Salt and freshly ground black pepper, to taste
  • Marinated shrimp

    • 2 chipotle peppers in adobo
    • 36 medium shrimp
    • 1 tablespoon ancho chili powder
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
  • Tacos

    • 2 tablespoons vegetable oil
    • 36 marinated shrimp (recipe above)
    • 6 corn tortilla shells, warmed
    • 3 cups jicama slaw (recipe above)
    • 2 cups diced pineapple
    • 3 scallions, chopped
    • 1/2 cup white onion, diced
    • 1 bunch cilantro, chopped


For the jicama slaw:

Combine all ingredients in a mixing bowl and mix thoroughly.

Cover and let stand in the refrigerator for 1-2 hours before serving for best results.

For the marinated shrimp:

Finely mince the chipotle peppers into paste-like consistency. Add to a mixing bowl with the shrimp, chili powder, salt and pepper. Toss to coat the shrimp.

Cover and let stand in the refrigerator for about an hour.

For the tacos:

Heat the vegetable oil in a large sauté pan, over medium-high heat.

Sauté the shrimp in small batches to not over crowd the pan. Sear evenly on both sides and remove from heat when fully cooked, about 2 minutes per side.

Place 6 shrimp into the bottom of each warmed tortilla shell. Top evenly with the jicama slaw, diced pineapple, chopped scallion, diced onion and chopped cilantro. Serve immediately.

Related video

Closed Captioning
apply | reset x

Firecracker shrimp tacos: Make this signature dish from Volcano Bay

Play Video - 3:29