IE 11 is not supported. For an optimal experience visit our site on another browser.

Firecracker Shrimp Tacos

Firecracker Shrimp Tacos
Firecracker Shrimp TacosGil Reisfield / TODAY
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

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
  • 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.