Firecracker Shrimp Tacos
Firecracker Shrimp Tacos
Gil Reisfield / TODAY
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Rating:
3.4468086 (47 rated)
Cook time:
Prep time:
Servings:
6

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.

Ingredients

  • 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

Preparation

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.

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Firecracker shrimp tacos: Make this signature dish from Volcano Bay

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