Shrimp Tacos

grilled-shrimp-tacos
Shrimp Tacos
Recipe Credit – Real Simple Magazine – Jane Kirby
Serves 4
Ingredients:
1 1/2 pounds fresh shrimp, peeled
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
green tomatillo salsa
Instructions: 
  1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

 

Shrimp Tacos
Print Recipe
    Servings
    4 people
    Servings
    4 people
    Shrimp Tacos
    Print Recipe
      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Instructions
      1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
      2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
      3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
      4. Remove from grill. Lightly salt the shrimp.
      5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
      6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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