Shrimp Tacos

These shrimp tacos are the ultimate in freshness. We are going to boil the shrimp, chop it and then prepare it with some jicama, radish, jalapeño, tomato and onion. We will then add some lime juice and let them sit for a few minutes.

My two biggest recommendations when cooking shrimp are first that you make sure the black vein that runs along the top of the shrimp is removed. This is commonly known as devein. This is a simple method that needs to be done to ensure your shrimp is perfect.

Secondly, I highly recommend that you do not over cook the shrimp. Shrimp cooks very quickly and will be ready within 4 minutes approximately. Once your shrimp has changed color to a dark pink/salmon color and has no opaque left it is ready to be cooked.

In this video I only use one corn tortilla per taco. I think doubling them up is better as they will soak very quickly and it will be hard to eat them.

This is what you are going to need for these delicious and healthy shrimp tacos:

Serves four
8 corn tortillas (16 if you are going to double them up)
1 pound deveined shrimp (leave the skins on)
3 bay leaves
4 medium limes
1 tsp. black peppercorns
6 small or 3 medium radishes – finely chopped
¼ cup very finely chopped peeled jicama
1 small jalapeño – seeded, membrane removed, finely diced
1 medium ripe tomato – finely diced
2 TBS finely chopped white onion
1/8th cup oil
Chopped cilantro for serving
Salt and pepper

Fill a large pot with water and bring it to a boil. Set a large bowl of ice water on the side.

Add the bay leaves, a quartered lime, peppercorns and shrimp. Cook the shrimp until it is a dark pink/salmon color and no longer opaque. This should take about 4 minutes. Drain it in a colander and transfer it immediately to the bowl with ice water.

Peel the cold shrimp. If it is large cut it into ½ inch pieces. Place it in a bowl. Add the radish, jicama, jalapeño, tomato and onion. Squeeze two limes over the shrimp and season with some salt and a little bit of pepper.

Squeeze the remaining lime in a small bowl – you should have about 1/8th of a cup. Add the oil and ½ tsp. salt. Whisk. Taste for salt and adjust if necessary.

Heat a griddle and start heating your tortillas. Place them on the hot griddle for a few minutes per side until they are warm and pliable. Wrap them in foil and place them in a warm oven.

If you want (and I actually recommend it) double up your tortillas and spoon on the shrimp in the middle. Sprinkle with chopped cilantro and serve.

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