My favorite fish market, Clean Catch, had some amazing tiger shrimp in the case yesterday, so I picked up a pound (eight shrimp in this instance) and decided to try a different take on shrimp tacos. While a peppery, smoky spice shines in tacos, citrus also works very well. I use orange, lemon, and lime in this version; and a sour cream sauce with more of a kick. Also added some honey in the marinade for a slight kiss of sweet.
I did these in a skillet on medium-high heat, but the shrimp are definitely great for grilling. Unfortunately it’s raining tonight in Charlotte so grilling was out for me. 🙂
Spicy Citrus Shrimp Tacos
Juice of one orange
Juice of one lemon
Juice of one lime
2 Tbsp chipotle-fused olive oil
1 Tbsp honey
1 tsp ground cumin
1 tsp chipotle chili powder
1 tsp chili powder
2 cloves garlic, minced
Freshly ground salt and pepper
1 lb shrimp, peeled and deveined
Southwestern Cream Sauce
1/2 cup light sour cream (or fat-free greek yogurt)
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
Juice of 1 lime
2 Tbsp fresh cilantro, chopped
4 flour or corn tortillas
Shredded Mexican cheese
Salsa or Pico de Gallo
Cilantro and quartered limes for garnish
Whisk together the orange, lemon and lime juices, olive oil, honey, spices and garlic for the marinade. Toss the shrimp in the marinade to coat, cover and refrigerate for at least 15 minutes, but not more than 30. Any longer than 30 and the shrimp will start to ‘cook’ in the acid of the citrus juices.
Waiting for the shrimp to marinade, whisk together all the ingredients for the southwest cream sauce and refrigerate until ready to serve.
If grilling, thread the shrimp onto skewers, and grill 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well. If cooking indoors, cook the shrimp in a skillet on medium-high heat for 1-3 minutes per side; warm the tortillas in the microwave.
Sprinkle shredded lettuce and cheese on the tortillas and divide the shrimp among the tortillas. Drizzle the cream sauce over the shrimp and garnish with cilantro and lime wedges. Serve guacamole and salsa/pico on the side. Serves 2 (2 tacos each). Enjoy!
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